1 tablespoon freshly ground pepper
1/2 teaspoon crushed red pepper
1/4 teaspoon cayenne
Dash of Tabasco
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1/4 cup fresh lemon juice
2 pounds medium-size shrimp in the shell
1. In a bowl, combine the black pepper, crushed red pepper, cayenne, Tabasco, and salt; whisk in the olive oil and lemon juice. Add the shrimp and toss to coat. Cover the bowl and refrigerate for at least 3 hours and up to 24 hours.
2. Heat a charcoal grill or the broiler. Cook the shrimp in their shells until pink, about 3 to 4 minutes on each side. Serve in the shell or allow them to cool and shell them before serving.