Grilled garlic and herb shrimp with a herb and lemon finishing sauce

Pick the herb leaves off the stems.

Put the kosher salt, lemon zest and sliced garlic in the mortar and crush them coarsely with the pestle to get started.

Wad the herbs together using the biggest basil leaves, slice across them both ways with a sharp knife and chop them a little before they go in.

Crush the chopped herbs into the garlic mixture until fairly fine, not a total paste.

Mix in a drizzle of olive oil and grind about a minute, then add the rest of the oil to reach the proper thickness.

Coat the shrimp with two thirds of the herb mixture, mixing very thoroughly because shrimp are full of nooks and crannies; reserve the last third for the finishing sauce.

Transfer the shrimp to a zip top bag and marinate in the fridge about three hours; a little less or more is fine.

Skewer the shrimp, once through the small part and once through the big part, on metal or soaked bamboo skewers.

Grill over a very very hot charcoal fire, close to the heat, a few minutes per side until just barely cooked through, for serious caramelization and grill marks.

Mix the reserved third of the herb mixture with the red pepper flakes, a pinch of cayenne, freshly squeezed lemon juice and a last drizzle of olive oil, and whisk it into a sauce.

Spoon the sauce over the grilled shrimp on a platter and finish with a few wedges of lemon.