Head-On Gulf Shrimp With Nam Jim Sauce
Perfectly grilled shrimp is difficult to master. The tender, delicate meat cooks so quickly that it often becomes overcooked and tough. But not these little guys. Marcus’s technique of leaving the heads and tails on allows him to cook them gently up to temperature—while still getting a bit of char and plenty of great, smoky grilled flavor. Paired with the acidic and spicy nam jim sauce, this is a fantastic dish to serve as an appetizer, or with some hearty sides to round out a main.Serves 2 to 4 as an appetizer
