Mix salt and sugar in a bowl. Add shrimp and stir gently to coat. Cover and chill 45 minutes (not too long or the brine will be too strong). Be sure to rinse shrimp well and drain and pat them dry; also rinse and dry bowl.
Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic and pepper. Mix to coat.
Thread shrimp on skewers.
Lay shrimp on oiled grill over high heat; close lid on grill. Cook, turning once until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total.
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|Serving Size: 1 Serving (297g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 75 (21%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 430.9mg||133 %|
|Sodium 420.7mg||15 %|
|Potassium 547.6mg||14 %|
|Total Carbohydrate 8.7g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 8.4g|
|Protein 57.9g||83 %|
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Calories per serving: 355
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