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By Root 1172 0

large shrimp in wine, garlic, and olive oil. Then grill the shrimp and boil the remaining marinade until it reduces to a glaze, mount it with butter, garnish with parsley, and toss with the lightly crusted shrimp as they emerge from the flames. You can serve the scampi over pasta, but if you do, you should double the amount of sauce.

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)

¼ cup white wine

6 cloves garlic, minced

2 tablespoons olive oil

½ teaspoon kosher salt, or more to taste

¼ teaspoon ground black pepper, or more to taste

1 pound colossal (U-15) shrimp, shelled and cleaned Oil for coating grill screen

2 tablespoons unsalted butter, cut into pieces

2 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS

1. Mix the wine, 2 cloves of the garlic, the olive oil, salt, and pepper in a medium bowl. Add the shrimp, toss to coat, cover, and refrigerate for 30 minutes.

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

3. Remove the shrimp from the marinade, reserving the marinade. Put the shrimp on the screen, cover, and cook until firm and slightly browned, about 6 minutes, turning halfway through.

4. While the shrimp are grilling, combine the reserved marinade and remaining garlic in a saucepan. Bring to a boil and boil for 1 minute. Remove from the heat and swirl in the butter and parsley. Adjust the seasoning with salt and pepper. Toss the grilled shrimp with the sauce and serve.

MAKING SUBSTITUTIONS

• The same preparation is delicious with large sea scallops, or use a combination of shrimp and scallops.

* * *

Chipotle-Dusted Soft-Shell Crabs with Pineapple-Mint Salsa

Crustaceans, such as shrimp, lobsters, and crabs, have to shed their shells in order to grow. During the brief period that they are shell-less they are completely vulnerable to attack by other crustaceans, larger fish, and us. Soft-shell crabs have all of the succulence of blue crabs with none of the hassle. In this recipe the crabs are seasoned with chipotle pepper, a smoky spice that plays remarkably with their sweet, salty tang. Pineapple salsa is served alongside to help cool your palate.

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, 2 CUPS SALSA)

For the crabs:

8 soft-shell crabs, about 5 ounces each

1 lime, halved

¼ teaspoon ground chipotle pepper

½ teaspoon kosher salt

Oil for coating grill screen

No-stick spray oil

For the salsa:

1 cup (about 10 ounces) finely chopped fresh pineapple

1 cup finely chopped fresh tomato

¼ cup finely diced red onion

½ to 1 serrano chile (depending on how hot you like it), seeds and stem removed, finely chopped

½ teaspoon kosher salt

¼ teaspoon ground black pepper 2 tablespoons chopped fresh mint leaves

TIMING

Prep: 20 minutes

Grill: 5 minutes

GRILL TOOLS AND EQUIPMENT

• Clean grill screen

• Long-handled tongs

* * *

DIRECTIONS

1. If the crabs have not been “dressed,” you will have to trim them yourself (see “Soft Shells: Dressed to Grill,” left).

2. Heat the grill as directed.

3. Put the crabs on a plate; squeeze the lime juice over the top and flip them over several times to coat. Mix the chipotle and salt and sprinkle over both sides of the crabs. Refrigerate.

4. Mix all of the salsa ingredients in a bowl.

5. Put the grill screen on the grill and coat it with oil. Spray the crabs on both sides with oil and grill for 3 minutes on the red side (top) and 2 minutes on the white side (bottom).

6. Serve topped