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DIRECTIONS

Peel the shrimp and devein them. As you devein them, slit their backs three-quarters of the way through and then spread the shrimp out, butterfly fashion. When all the shrimp are done, wash them and leave aside to drain.
In the container of an electric blender, put 2 tablespoons of the olive oil, 1/3 cup lemon juice, chopped onion, garlic, ginger, chilies or cayenne, 1-1/2 teaspoons salt, and 1/2 teaspoon pepper, and blend at high speed until you have a smooth paste (20 seconds).
(Note: If you are unsure of your ability to gauge how "hot" it will turn out to be, first blend in half a green chili, then the other half, then a whole, and so on. Taste a drop each time. Remember, though, that once the mixture is spread over the shrimp, it will taste only about half as hot.)
Place the marinade in a nonmetallic bowl. Pat the shrimp dry and put into marinade. Mix well, cover, and refrigerate for an hour.
Light your charcoal, keeping grill at a medium distance from the fire, about 5 inches. Next to the stove place salt, pepper, the remaining olive oil, and a pastry brush for basting.
When the fire is ready, brush the underside of shrimp with oil and place them on the grill, leaving as much marinade on them as clings naturally. Sprinkle salt and pepper on the upper side and baste with oil. Let the shrimp cook until they brown slightly, 5 to 10 minutes, depending on your stove. Then turn over with a pair of tongs, season again, and baste with oil. Cook another 5 to 10 minutes.
To serve: Place shrimp on warmed platter. Garnish with lemon wedges and sprigs of parsley or dill. For a simple meal, serve with Rice with Peas and a green salad. At a more elaborate dinner, serve with meat and chicken dishes.