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Grill: About 4 minutes

GRILL TOOLS AND EQUIPMENT

• 8 long bamboo skewers

• 8 small pieces aluminum foil

• Clean grill screen

• Long-handled tongs or grill mitt

* * *

THE GRILL

Gas:

Direct heat, medium-high (425° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

6 tablespoons honey

Juice and finely grated zest of 1 lime

1 tablespoon chopped fresh mint leaves

¼ teaspoon kosher salt

1 pound extra-large (26–30 count) shrimp, shelled and cleaned Oil for coating grill screen

DIRECTIONS

1. Put the bamboo skewers in a roasting pan and add enough water to cover; soak about 10 minutes. Heat the grill as directed.

2. Mix the honey, lime juice, lime zest, and mint, salt in a small bowl. Toss about half of this mixture with the shrimp and reserve the remainder for serving.

3. Arrange 3 or 4 shrimp on each skewer. Wrap a piece of foil around the exposed end of each skewer.

4. Put the grill screen on the grill and coat it with oil; cover for a few minutes to get the screen hot. Put the prepared skewers on the hot screen and grill, covered, until the shrimp are lightly browned and firm, about 2 minutes per side. Transfer to a serving plate, drizzle with the remaining sauce, and serve.

* * *

Szechwan Shrimp with Grilled Mango Chutney

The floral, lightly peppery scent of Szechwan pepper is a natural with tropical fruit. In this recipe, a Szechwan rub seasons quickly grilled shrimp that are served topped with a grilled fresh mango sauce. The vibrant colors (coral pink shrimp, sunset orange mango), disparate temperatures and textures (a pop of hot shrimp, a slurp of chilled sauce), and flavor (floral spice meets peppered fruit) are enough to cause swooning.

TIMING

Prep: 5 minutes

(plus 5 minutes for Szechwan salt

and chutney)

Grill: 3 to 4 minutes

GRILL TOOLS AND EQUIPMENT

• Clean grill screen

• Long-handled tongs

* * *

THE GRILL

Gas:

Direct heat, medium-high (425° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean oiled grate set 2 inches above fire

INGREDIENTS (MAKES 4 SERVINGS)

Oil for coating grill screen

1 pound extra-large (26–30 count) shrimp, shelled and cleaned

2 teaspoons toasted sesame oil

1 teaspoon Sesame Szechwan Salt (page 380)

1 cup Grilled Mango Chutney (page 395)

DIRECTIONS

1. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.

2. Toss the shrimp with the sesame oil in a bowl until coated. Spread the shrimp out on a sheet of foil and season with the Szechwan salt.

3. Grill the shrimp on the oiled screen, with the grill covered, 1 to 2 minutes per side, until firm and slightly browned.

4. Serve with the Grilled Mango Chutney as a dip.

* * *

Pesto-Stuffed Jumbo Shrimp Skewered with Grape Tomatoes

Choose the largest shrimp you can find for this recipe. The bigger they are, the longer they will take to cook, which means more time for them to absorb the basil fragrance from the pesto, and longer for the flame to singe their skins. The effect, as the parchment-crisp crust cracks between the teeth, releasing a burst of basil-scented juice across the palate, is ecstatic.

THE GRILL

Gas:

Direct heat, medium-high (425° to 450°F)

Clean, oiled grill grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

12 colossal (U-15) shrimp (about 1 pound), shelled and cleaned

3 tablespoons basil pesto, purchased or homemade (recipe at right)

16 underripe