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in half. Now reverse directions and split the back end the same way. Separate the two halves by pressing lightly on them. Remove and discard the sand sac from behind the head. Remove the light green tomalley from the body cavity and, if present, the long sac of dark green roe that runs down the back of the lobster. Put them in a small skillet or saucepan to flavor a sauce (or discard). Crack the claws by whacking them across the crest of their bulge with the back of a heavy knife. Put the lobster halves on a plate to catch their juices.

PRAWNS

Pesto-Stuffed Prawns with Guacamole Vinaigrette

MAKES 4 SERVINGS

If you happen to need an emerald-green appetizer for St. Patrick’s Day, look no further. It’s not very Irish, but it is magically delicious. Prawns (essentially big shrimp–how’s that for an oxymoron!) are slit along the backs and stuffed with cilantro pesto and then grilled and drizzled with a saucy guacamole. You shouldn’t need skewers or a grill tray for this dish, but if your prawns are on the small side, either one will keep the crustaceans from falling into the flames.

INGREDIENTS:

12 prawns or colossal (10–15 count) shrimp (about 1 pound), peeled and deveined

⅓ cup Cilantro Pesto

3 tablespoons olive oil

Guacamole Vinaigrette:

2 Hass avocados, pitted and peeled

Juice of 1 large lime

1 tomato, seeded and finely chopped

1 jalapeño chile pepper, seeded and finely chopped

3 tablespoons chopped shallot

1 small garlic clove, minced

3 tablespoons chopped fresh cilantro

¾ teaspoon coarse salt

Pinch of ground black pepper

½ cup extra-virgin olive oil

DIRECTIONS:

Light a grill for direct medium-high heat, about 425°F.

Slit the prawns along their backs to open up the center crevice slightly. Fill the opening in each prawn with about ½ to 1 teaspoon pesto. Coat the stuffed prawns all over with the olive oil.

For the guacamole vinaigrette: Mash the avocado in a medium bowl with a fork. Stir in the remaining ingredients. Set aside.

Brush the grill grate and coat with oil. Grill the prawns directly over the heat until firm and nicely grill-marked, about 4 minutes per side.

Remove to plates and drizzle with the guacamole vinaigrette.

SHRIMP

Grilled Paella with Hazelnut Picada

MAKES 6 SERVINGS

We have more recipes for shrimp than for any other shellfish in this book. But grilled paella is just too cool to pass up. Shrimp, chicken, and smoky chorizo are briefly charred and then tossed in a paella pan or a skillet right on the grill with the usual paella partners: onions, garlic, saffron, tomatoes, peas, and rice. After everything gets acquainted, we introduce some Spanish olives and a crumble of lemon-scented hazelnuts and parsley.

INGREDIENTS:

1 pound boneless, skinless chicken (thighs and/or breasts)

1 pound jumbo (21–25 count) shrimp, peeled and deveined

2 tablespoons olive oil

Coarse salt and ground black pepper

4 ounces Spanish chorizo sausage

1 cup diced red onion (small dice)

1 tablespoon finely chopped garlic

1 tablespoon tomato paste

1 bay leaf

1 teaspoon dried rubbed sage

2 cups medium-grain or short-grain rice

1 teaspoon saffron threads

¼ teaspoon red pepper flakes

4 cups chicken, seafood, or vegetable broth

2 cups drained canned diced tomatoes

¾ cup green peas, fresh or thawed

½ cup finely chopped fresh flat-leaf parsley

⅔ cup Hazelnut Picada

2 lemons, each cut into 6 wedges

24 medium green olives, preferably manzanilla

DIRECTIONS:

Light a grill for indirect medium-high heat, 350 to 375°F.

Coat the chicken and shrimp with a thin film of olive oil and season with salt and pepper. Brush the grill grate and coat with oil. Grill the chicken, shrimp, and chorizo directly over the fire just long enough to brown their surfaces, 2 to 3 minutes per side. Set the shrimp aside. Cool the chicken and chorizo slightly and cut into bite-size pieces; set aside.

Place a large paella pan, deep skillet, or brazier directly over the heat. Add the remaining olive oil and heat until smoking. Add the onion and stir until tender and barely browned (about 2 minutes).