Grilled Shrimp and Squid

Name: Grilled Shrimp and Squid
Yield: serves 4 to 6 with 2 or 3 other dishes
Ingredients: 32 large head-on white shrimp in their shells, about 2 pounds total; 20 young squid, about 2 pounds total, cleaned (page 323) and tentacles discarded or saved for another use; 1/2 teaspoon sugar; 1 1/2 tablespoons fish sauce; 1 tablespoon fresh lime juice; 2 tablespoons canola or other neutral oil; Salt, Pepper, and Lime Dipping Sauce (page 311)

December 14, 2011

A great way to cook shrimp is to grill them whole, with heads and shells intact. The unpeeled shrimp cook in their own juices, staying moist, and the shells pick up a little char, releasing a sweet, toasty aroma. Since I also like grilled squid, I often serve a mixed grill of squid and shrimp. Squid with tubes only about five inches long are especially tender. The best shrimp to grill are big white ones that have edible thin shells. To find them, head to an Asian market, where you will also find the squid. Before cooking the shrimp, follow Vietnamese tradition and neatly trim them. Then, cut the squid to create fringe that will curl back during grilling, to resemble trumpet flowers. I recommend cleaning the squid yourself because the flavor is superior to that of precleaned squid. To create a full menu, add one of the canh soups (pages 58 to 66) and some grilled summer squash (see the Note that accompanies Grilled Chicken on page 81).

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