Wendell's Grilled Shrimp with Chile and Garlic

Wendell saw this recipe in the recent Crave section of the Star Advertiser.  The article is from the New York Times and is by Ali Slagle.

It says that baking soda added into mayonnaise intensifies the mayo's fat.  Can't go wrong, yah.  I ate it with some pita bread and soup.  Was yummy!

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  INGREDIENTS

• 6garlic cloves
• ½ to 1fresh hot chile, such as jalapeño or Fresno (depending on the chile’s kick and your heat tolerance)
• ¼cup mayonnaise
• 1½teaspoons kosher salt (such as Diamond Crystal)
• Heaping ¼ teaspoon baking soda
• 1½pounds large shrimp, peeled and deveined, tails on, patted dry
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  PREPARATION

  1. Step 1

     Prepare a charcoal or gas grill for high heat. (If you don’t have a grill, you can cook the shrimp in a cast-iron skillet over high heat, with the vent on, following the same timing.) Using a Microplane or the small holes of a box grater, grate the garlic and chile into a medium bowl. Stir in the mayonnaise, salt and baking soda. Add the shrimp and stir to combine. Refrigerate for 15 to 30 minutes.

  2. Step 2

     Clean the grates with a grill brush (no need to grease the grates), then grill the shrimp until well browned, 2 to 4 minutes. (If using a gas grill, close the lid to maintain temperature.) Flip and cook until opaque throughout, 1 to 2 minutes. Eat right away.