Grilled Shrimp With Garlic and Lemon

"Plump and tender grilled shrimp with a nicely browned crust.[Photograph: J. Kenji López-Alt] Grilling fast-cooking foods like shrimp is always a balancing act. Hot and hard is the only way to develop those deep brown grill marks and charred spots that give grilled foods their unique flavor—but for the most tender, juicy meat, gentle and slow is the way to go. What does it take to get grilled shrimp that are as tender and juicy as the most delicately poached shrimp? Shrimp that burst with a decisive snap in your mouth, all with a deep, sweet, crisply charred crust? This method, that's what. Sweet, plump grilled shrimp—no rubberiness allowed. Why This Recipe Works * Treating the shrimp with salt and baking soda helps them stay plump and juicy and brown more efficiently as they grill. * Drying the shrimp out in the refrigerator gives them a jump-start on browning. * Squeezing the shrimp together on a skewer gives them less surface area, which helps them stay juicier as they cook. * Tossing them in a flavorful vinaigrette after cooking lends more seasoning than a marinade...."