Most people think grilled shrimp is a restaurant thing. A delicate, technical dish that’s easy to mess up. In reality, it’s perhaps the simplest recipe you can put on a grill — and the one that impresses the most for the effort involved.
The shrimp come off the grill with that unmistakable pinkish-orange hue, lightly dappled with black where the sugar has caramelized like light toffee. The scent of grilled Italian herbs mixed with warm lemon settles into the kitchen long before serving. The meat is firm to the bite, not rubbery, with that thin glossy crust formed by the brown sugar as it cooks. And beneath it all, a tangy base that balances without dominating.
Continue on the next page:
