Grilled Caribbean Jerk Shrimp

INGREDIENTS: 1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined
1/2 c. vegetable oil
1/2 of a large habanero pepper, seeded and minced (more or less, for your heat preference)
3 large garlic cloves, chopped
1 T. minced fresh ginger
1 T. brown sugar
2 tsp. smoked paprika
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Mexican oregano
1 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
chopped cilantro, flaky sea salt, and fresh lime wedges for garnish
beer for soaking plank, if grilling shrimp on a plank

INSTRUCTIONS: Place shrimp in a wide shallow bowl. Set aside.

In a small bowl with high sides, combine all ingredients from the vegetable oil through the allspice. Use an immersion blender to completely process until there are no sizeable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours.

to grill shrimp on wood grill plank (for saucier shrimp with a hint of smoke):
Set a large grill plank in a pan with sides and completely cover plank with beer. If the plank wants to float, simply set a bowl or something similar on it to weigh it down. Let soak for 2 hours. Heat a charcoal (using hard wood lump or regular charcoal) or gas grill to medium-high heat (about 475°). If using a charcoal grill, let charcoal get completely hot and white, and then level it out into an even layer. Set soaked plank on grate to get plank hot. When plank starts to crackle, which should take about 3 minutes, set shrimp on plank. Grill 5 to 6 minutes per side, or until shrimp are no longer opaque. Set plank on a pan and serve shrimp straight from the plank. Sprinkle with chopped cilantro and a bit of flaky sea salt. Serve with lime wedges for squeezing over the top.

to grill shrimp on the grill grates (for a drier feel, with a little crisp to the shrimp):
Heat a charcoal (using hard wood lump or regular charcoal) or gas grill to medium-high heat (about 475°). If using a charcoal grill, let charcoal get completely hot and white, and then level it out into an even layer. Oil grill grates well. Set shrimp on grates. Grill for 3 to 4 minutes per side, until shrimp are no longer opaque and have a bit of char. Sprinkle with chopped cilantro and a bit of flaky sea salt. Serve with lime wedges for squeezing over the top.

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