A splash of wine and a sprinkling of salt are all that are needed to bring out the sweetness of fresh shrimps. Keep the shells on while cooking; the shrimps will be juicier and brighter that way. If you want, you could peel off the shells for your guests before serving them with lemon wedges and soy sauce for dipping.
Wash and pat dry the shrimps. Skewer them curled on parallel skewers to form a crescent. Insert the first skewer through the head and tail; place the second skewer through the belly. Preheat your grilling or broiling unit to high (about 400 degrees). Now sprinkle wine, then the salt, over the shrimps and cook them immediately. Grill or broil for 2 minutes, then turn the shrimps over and grill for just another minute or two. Don’t overcook; when the salt is crusted and the shells dry and opaque, the shrimps are done. Remove them from the skewers while they are still hot. Serve warm or at room temperature.
© 1986 Elizabeth Andoh. All rights reserved.