Adriatic Grilled Shrimp

 1 1/2 lb Jumbo shrimp; (8 to 10 per
           -pound),
           ; shelled and
           ; deveined, with
           ; tails left intact
      2 tb Salt; plus more to taste
      4 c  Ice water
      3    Sun-dried tomatoes; (not
           -packed in oil),
           ; plumped 10 minutes
           ; in hot water and
           ; drained, up to 4
      3 lg Cloves garlic
      3    Tightly packed tablespoons
           -fresh Italian
           ; parsley leaves
    1/8 ts Hot red pepper flakes
      3 tb Extra-virgin olive oil
           Freshly ground black pepper
      1 lg Lemon; cut into 8 wedges

  In a bowl, combine the shrimp with the 2 tablespoons salt and the 4
  cups ice water. Refrigerate 20 minutes, but no more. Meanwhile mince
  together the tomatoes, garlic, and parsley. Transfer them to 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.

  Film a large skillet or griddle with the remaining 1 tablespoon olive
  oil and warm over medium heat. Saute the shrimp, sprinkling with salt
  and pepper, about 2 to 3 minutes per side, until pink and just firm.
  Pile all the seasonings over the shrimp after turning them.

  Transfer the shrimp onto a serving platter along with the seasonings.
  Serve hot or warm, with the lemon wedges. Squeeze a little lemon over
  the shrimp just before eating.

  Yield: 4 to 5 servings



  Per serving: 1120 Calories (kcal); 53g Total Fat; (42% calories from
  fat); 140g Protein; 18g Carbohydrate; 1035mg Cholesterol; 13955mg
  Sodium Food Exchanges: 0 Grain(Starch); 19 1/2 Lean Meat; 1/2
  Vegetable; 1/2 Fruit; 8 Fat; 0 Other Carbohydrates