Grilled Shrimp Sprayed with Olive Oil and Wine

Call this less is more food—as in the less you do to it, the more you’ll enjoy it. This may surprise you coming from Victor Arguinzoniz, owner of the archly innovative grill restaurant Etxebarri in Spain’s Basque Country. (Yes, the same Victor who grills baby eels in a wire mesh pan and smokes milk to make ice cream for dessert; see recipe.) But when it comes to grilling gambas, those huge sweet shrimp from Spain’s southeast coast, Arguinzoniz insists that less is mo