Peel-and-Eat Shrimp with Fish Monger

Paula: Welcome to my perfect beach house meal. Here’s the scene: you’ve scored an icy bag of gorgeous Gulf shrimp (from that market right on the water) and everyone is hungry after a day in the sun. Game plan: build a fire, make a cocktail, and season the shrimp simply (drizzle of olive oil, sprinkle of Mediterranean herbs) so they’re ready to go by the time your coals are glowing red. (When you have great seafood, you want to do as little to it as possible, right?)

Scott: You’ve set the scene perfectly. On a recent trip to the Gulf coast, we ate our way through our share of the local harvest. I spent plenty of time on that trip shelling and deveining shrimp, so this “shell-on” recipe is a welcome addition to the menu for it’s quick turn-around.

Paula: Yes, this meal comes together in minutes so you’ll want to be have all the components at the ready (lemon and butter at the grill, cold white wine and crusty bread on the table), and your posse ready to eat by the time the shrimp is sizzling in the skillet.

Scott: That’s faster than I can shake the sand off my flip flops.