'For the outdoor gathering season, so we went straight to the master, namely chef Michael SimonFor A delicious dishThe

James Beard Award Received “When it comes to SEFUD for parties it is hard to shrimp on top,” Chef Shares exclusively in its latest number Our weekly. "Even for people who say that they don't like seafare food, the shrimp seems to be exceptional. Wrap, sweet crusties are perfect carriers for any odorable combination of going with you - and they grill up in flats at any time!"

According to Simon, he likes to The dish -up -up Because he likes "presentations" because of the head-on shrimp.

"And I think they got better taste," he added. "They need at least one hour to marinate, but they cook in less than five minutes" "

Simon's smoker to make grilled shrimp, which serves six, he gave us a helpful piece CookingThe

"To prevent the leg with the grill, make sure that the Greats are preheated, clean and oil before these boys are laid," Simon says. "If you prefer to skiire them before cooking them, go right forward"

Keep scrolling for Simon's smoker grilled shrimp recipe:

Component

3 teaspoons of excess virgin olive oil

2 lime jest and juice gratid

1 teaspoon kosher salt

1 tablespoon light brown sugar

1 teaspoon of smoking paparika

1 teaspoon kenin pepper

1 teaspoon ground coriander

1 teaspoon ground cumin

2 pounds large shrimp, peeled out and divined

½ cup of fresh sealantro leaves, to serve

For lime

Guidelines

1 In a medium container, olive oil, lime jest, lime juice, salt, brown sugar, smoking paparika, kayen, coriander and cumin together. Add the shrimp and toss it perfectly to the coat. Put in the cover and fridge for at least 1 hour and 4 hours.

2 Prepare and preheat a charcoal grill for direct cooking.

3 Cook the shrimp on the hot side of the grill till about 2 minutes per side until it is nicely covered.

4 ... Transfer the shrimp to a dish, equip and serve with sealantro leaves and lime wages.

Simon's ninth cookbook, Cooking out of Simon's dinnerNow available.