Throw a Shrimp on the Barbie

I found some absolutely perfect head-on shrimp at a market the other day and felt compelled to buy them. What's so special about head-on shrimp? There is no better assurance that they are fresh. Shrimp, like any seafood, rots from the head, so you can see clearly if your would-be purchase is in good shape (here's a thorough guide to choosing fish you might find useful).

These were wild shrimp from the Gulf of Mexico, and in such good shape I decided to cook them minimally: Tossed in olive oil, sprinkled with salt and grilled on a hot barbecue.

You really want to do this with both the head and shell on the shrimp, because this both protects the meat from drying out and imparts it with more flavor than if you'd cooked them with the shells off. Yes, you will need to shell them at the table, but make dinner a rustic affair and everyone will enjoy it.

These shrimp were briny and sweet all by themselves, but I made a saffron vinaigrette to go with them as a sort of dipping sauce. A wonderful combination.

Photo copyright 2009 Hank Shaw