1/3 c. kosher salt
1/3 c. brown sugar
1 1/4 lbs. jumbo shrimp, peeled and deveined
1/4 c. olive oil
2 T. chopped cilantro
1 tsp. honey
2 tsp. finely chopped garlic
1 T. chopped parsley
1/4 tsp. crushed red pepper
2 T. white wine
Stir the kosher salt and brown sugar into 1 quart of cold water until dissolved. Add the shrimp and refrigerate for 30 minutes.
In a bowl, whisk the olive oil, cilantro, honey, garlic, parsley, red pepper flakes and wine.
Remove the shrimp from the brine and rinse thoroughly then pat dry. Put the shrimp and the marinade in a resealable plastic bag and marinate for at least 20 minutes but no more than 45 minutes in the refrigerator.
Preheat the grill. Cook the shrimp until just cooked through, about 1 1/2 minutes per side. Serve warm or at room temperature.
If desired, you can serve with mango salsa on the side.