Monday, August 18, 2008

Grill Season - Head-On Shrimp

Looks shocking, but if you can find it, you need to try grilling head-on shrimp.

The flavor is amazing compared to regular shrimp and they tend not to dry-out as much because they're still sealed in the shell. Plus, the liver-bits inside provide that "shrimp" flavor when you pull it apart. Sounds gross, but trust me, it's good.

We bought these (30-40) at Hung Vuong Asian Market down on Washington & 11th for about $5.50 per lb.

Dressed with a simple drizzle of olive oil and a drop of sesame oil, throw them on the grill until pink.

C & E

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