1 1/2 Pound(s) 8 or 10 per pound shrimp, jumbo
2 Tablespoon(s) salt
4 Cup(s) ice water
4 in oil tomato, sun-dried
3 Clove(s) garlic
3 Tablespoon(s) Italian, tightly packed parsley
1 Tablespoon(s) tightly packed coriander
1/8 Teaspoon(s) flakes chili powder
2 Tablespoon(s) extra virgin oil, olive
1 Pinch(s) pepper, black
1 in 8 wedges lime
In a bowl, combine the shrimp with the 2 tablespoons salt and the ice water. Refrigerate 20 minutes, but no more. Meanwhile, mince together the tomatoes, garlic, parsley and coriander. Turn into a medium bowl and stir in the hot pepper and 2 tablespoons of the olive oil.
Drain, rinse, and pat the shrimp dry. Toss them with the tomato mixture. Keep cold.
Cook the shrimp on a lightly oiled, medium-hot grill, sprinkling with salt and pepper, about 2 to 3 minutes per side, or until pink and just firm. Alternatively, film a large skillet or griddle with 1 tablespoon olive oil and heat over medium heat. Sauté the shrimp, sprinkling with salt and pepper, about 2 to 3 minutes per side, or until pink and just firm. Pile all the seasonings atop the shrimp after you turn them.
Turn the shrimp onto a serving platter, along with the seasonings. Serve hot or warm, with the lime wedges. Squeeze a little lime over the shrimp just before eating.