Grilled Shrimp and Squid

1. 1

   Using scissors, snip off the antennae, pointy tip, jagged rostrum, legs, and feet of each shrimp (see page 115).

2. 2

   Set aside.

3. 3

   To prepare the squid tubes, lay a tube flat on a cutting board.

4. 4

   Holding it down on the pointed end, use a sharp knife to make 3 cuts about 3/4 inch long at the open end, creating fringe.

5. 5

   Make sure to cut through both layers.

6. 6

   With your hand, roll the tube to check for wide sections where another fringe or two may need to be cut.

7. 7

   Repeat with the remaining the squid tubes and set aside.

8. 8

   To make the marinade, in a bowl, whisk together the sugar, fish sauce, lime juice, and oil.

9. 9

   Add the shrimp and squid and toss to coat well.

10. 10

    Marinate for 15 minutes, or until the grill is ready.

11. 11

    Prepare a medium-hot charcoal fire (you can hold your hand over the rack for only 3 to 4 seconds) or preheat a gas grill to medium-high.

12. 12

    Grill the shrimp for about 3 minutes on each side and the squid for about 2 minutes on each side.

13. 13

    The shrimp are cooked when they are a brilliant color, a bit charred, and toasty smelling.

14. 14

    The squid are ready when they are opaque and the fringe has curled.

15. 15

    Transfer the shrimp and squid to a plate and serve with the dipping sauce.

16. 16

    If you are new to eating shrimp with their heads on, here is how it is done: First twist off the head and suck the opened end, where the heady reddish orange brains are.

17. 17

    Whether or not you eat the rest of the head is up to you.

18. 18

    Eat the remainder as usual.

* Per serving · 4 servings · Values may vary.