Serves: 4
Total Calories: 186

FOR THE SHRIMP:
1 1/2 pounds shrimp, jumbo, in their shells
2 tablespoons olive oil
2 tablespoons lemon juice, fresh
1 clove garlic, minced
salt and freshly ground black pepper, to taste
FOR THE TARATOOR:
1/2 cup tahini
2 cloves garlic, minced
1/2 cup lemon juice, fresh, or more to taste
3 tablespoons parsley, minced fresh Italian (flat-leaf)
3 to 5 tablespoons water, warm
salt and freshly ground white pepper, to taste
pita bread, for serving

1. Cut each shrimp in half lengthwise, starting at the underside and cutting to but not through the top shell. Fold the shrimp open and devein, then rinse under cold running water. Drain and blot dry with paper towels. Place the shrimp in a nonreactive baking dish and sprinkle with the oil, lemon juice, garlic, and salt and pepper. Cover and let marinate, in the refrigerator, for 30 minutes, turning occasionally.

2. Preheat the grill to high.

3. While the shrimp marinate, prepare the taratoor. Combine the tahini, garlic, 1/2 cup lemon juice, and parsley in a small bowl and whisk to mix, then whisk in enough warm water to obtain a pourable sauce. Taste for seasoning, adding lemon juice and salt and pepper as necessary the sauce should be highly seasoned. Transfer the sauce to 4 ramekins, dividing evenly, and set aside until serving time.

4. Remove the shrimp from the baking dish, reserving any marinade. Lay each shrimp flat and pin open crosswise with 2 skewers, one each, top and bottom.

5. When ready to cook, oil the grill grate. Arrange the shrimp, cut side down, on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush once or twice with any reserved marinade while cooking.

6. Protecting your hands with a pita bread, unskewer the shrimp onto serving plates or a platter and serve accompanied by the taratoor for dipping.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 186
Calories from Fat: 66

More Recipes from the The Barbecue Bible Cookbook:
Bahamian Grilled Conch
Balinese Prawn Sates / Sate' Udang
Emeril Lagasse's New Orleans-Style Barbecued Shrimp
Fernando's Grilled Cuttlefish With Macanese "Salsa"
Flaming Prawn
Grilled Clams With Colombo Butter
Grilled Mussels / Eclade
Grilled Octopus / Khtapothi Sti Skhara
Grilled Shrimp With Taratoor
Grilled Soft-Shell Crabs With Spicy Tartar Sauce
Grilled Spiny Lobster With Basil Butter
Grilled Squid Durban
Guadeloupen Grilled "Crayfish" With Curry Beurre Blanc
Gulf Coast Shrimp
Honey Sesame Shrimp "On The Barbie"
Latin Quarter Shrimp Kebabs
Morton Bay "Bugs" With Ginger-Mint Butter
Oysters With Horseradish Cream
Penganese Grilled Shrimp With Painfully Hot Salsa
Plantation Shrimp
Prawns With Ketjap Butter
Salt and Pepper Grilled Shrimp
Scallop Kebabs With Pancetta, Lemon and Basil
Shrimp With Bahian Peanut Sauce
South African Grilled Rock Lobster
Spiny Lobster With Creole Sauce
Tandoori Prawns