J. Kenji López-Alt’s Grilled Shrimp Scampi-ish With Garlic and Lemon

INGREDIENTS

medium cloves Garlic

2 tbsp

Parsley, fresh leaves

1/2 tsp

Baking soda

Black pepper, Freshly ground

1 tbsp

Kosher salt

1 tsp

Sugar

1/4 cup

Olive oil, extra-virgin

1 teaspoon zest and 4 teaspoons juice from 1 lemon

2 1/2 pounds large (16–20 per pound) shrimp, peeled and deveined (frozen and thawed are okay)