Shrimp on the Barbie

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Americans’ favorite seafood is shrimp–so much so that the wild ones are disappearing. Thankfully, tank farming and transparency are growing:
http://mobile.nytimes.com/2014/07/03/business/with-wild-shrimp-stocks-dwindling-farmers-step-up-to-the-plate.html?_r=0&referrer=

Whether you are communing with nature on your own back porch or in a park or camping picnic area, grilling is the way to go in the summer. For finger-licking-great shrimp, ask your fishmonger to devein (but not peel) jumbo shrimp or prawns. Marinate in lemon juice, olive oil, minced garlic, and salt for 30 minutes or so. If the shrimp are small enough to fall through the grates, use oiled metal or soaked bamboo skewers. Remove solids from marinade and grill for a few minutes on each side or until opaque. Serve with lemon slices or aioli (see my post “Mayonnaise”) and plenty of napkins (see my post “Setting the Mood”).

Truc (Tip): If you have rosemary in your garden, strip the leaves (and chop to add to the marinade) from some sturdy stems and use as skewers.

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