It's hard to go wrong with shrimp.
Whether you broil, grill, stir- or deep-fry them, the briny, fresh taste of shrimp makes a savory spring or summer meal that cooks quickly and pairs well with salads.
Take a simple approach, tossing the shrimp with olive oil, kosher salt and black pepper. Or reach for complex flavors, dousing them in melted ghee and curry powder.
Large shrimp are the easiest to grill. But these can be pricey. Smaller shrimp can be substituted, but you may need to reduce the cooking time.
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Smaller shrimp are easiest to grill when skewered. Just soak the skewers in water for about 30 minutes before they go on the grill (this prevents them from burning).
Just remember, whatever your cooking technique, shrimp cook very quickly. As soon as the meat is solid white or the shells are pink, they are done. Large shrimp need one to two minutes per side. Smaller can take less than a minute.