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Grilled Brined Shrimp

DeAnnaDeAnna Eklund
servings:Makes 4 to 6 servings


  • 1/4 cup Williams-Sonoma brining blend
  • 1 1/2 cups water
  • 2 cups ice water
  • 1 1/2 lb large shrimp, peeled and deveined, tail intact
  • 2 Tbs. olive oil
  • Zest of 1/2 lemon
  • 3/4 tsp. smoked Spanish paprika
  • Freshly ground pepper, to taste
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