How to Grill Shrimp in the Shell

METHOD: Direct grilling

ADVANCE PREPARATION: 30 minutes for marinating the shrimp

Shrimp is one of the world’s favorite shellfish, but a challenge that bedevils grillers everywhere: the tendency of this lean shellfish to dry out. One solution used from Portugal to Penang is to grill the shrimp in their shells, which shield the delicate meat from the fire, sealing in juices. The recipe I use to illustrate this technique is based on one from New Orleans. The locals call it “barbecued shrimp,” but the shrimp aren’t grilled. They stew in spices, fiery hot sauce, and finger-licking rich butter. It’s time to harness the flavors of this dish to the service of the grill. Here’s a New Orleans-style shrimp that’s actually worthy of the name barbecue.