Grilled garlic and herb shrimp

Pick the herb leaves off the stems.

Pound kosher salt, a little lemon zest and sliced garlic in a mortar to a coarse start.

Wad the herbs together, slice across both ways and chop, then crush them into the garlic until fairly fine but not a paste.

Grind in a drizzle of olive oil for about a minute, then stir in enough more oil for the right thickness.

Mix two thirds of the herb mixture thoroughly with the shrimp, reserving a third; bag and marinate in the fridge about three hours.

Skewer through the small end and once through the big end.

Grill over very hot charcoal close to the fire a few minutes per side until just cooked through.

Whisk the reserved herb mixture with red pepper flakes, a pinch of cayenne, lemon juice and a last drizzle of olive oil; spoon over the shrimp and add lemon wedges.