Step 1

Add salt and sugar to water in saucepan.

Step 2

Heat up just enough to dissolve and let cool.

Step 3

Remove the legs and vein from shrimp but leave the tails and shell in tact.

Step 4

Add shrimp to brine and set in the fridge for 2-3 hrs.

Step 5

Add all ingredients to a gallon ziplock bag.

Step 6

Drain shrimp from brine and rinse well.

Step 7

Add to marinade and refrigerate for at least 30 minutes and up to 2 hrs.

Step 8

Preheat oven to 400°

Step 9

Cut the tops off of each head of garlic and place in small baking dish.

Step 10

Drizzle garlic with a little olive oil and S & P.

Step 11

Cover with foil and let garlic roast for 1 hour.

Step 12

Squeeze roasted garlic into food processor.

Step 13

Add in the parsley, anchovy paste, capers, basil, salt and pepper. Turn on processor and drizzle olive oil in until you have a nice sauce.

Step 14

Preheat grill to high heat. Cook shrimp 2 minutes on each side. If they aren't done continue for an additional minute.

Step 15

Serve with the roasted garlic sauce on the side.