Turn on the broiler, and put the rack close to heat. Mash 1 garlic clove with 1 teaspoon salt until it forms a paste. Add to it 1/2 teaspoon cayenne, 1 teaspoon paprika, 1 tablespoon lemon juice, 2 tablespoons olive oil and lots of black pepper. Rub paste all over1 1/2 pounds peeled shrimp. Broil, 2 to 3 minutes per side.
Shrimp, the most versatile seafood, is now the most popular in America, and there is no wrong way to eat it. Wild shrimp from the Pacific or the Gulf of Mexico is a treat if you can find it. Fresh local shrimp from Maine or the Carolinas is an even rarer gem. (These are all preferable from a sustainability perspective.) A vast majority, of course, is farmed and frozen. If you buy it ‘‘individually quick frozen’’ in resealable bags, you can take out only as many as you want and thaw them by leaving the shrimp in the fridge for 24 hours or running them under cool water for an hour or less. Here, it is made Cajun with cayenne, paprika and garlic and quickly broiled.