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1
Using scissors, snip off the antennae, pointy tip, jagged rostrum, legs, and feet of each shrimp (see page 115).
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2
Set aside.
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3
To prepare the squid tubes, lay a tube flat on a cutting board.
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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.
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5
Make sure to cut through both layers.
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6
With your hand, roll the tube to check for wide sections where another fringe or two may need to be cut.
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7
Repeat with the remaining the squid tubes and set aside.
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8
To make the marinade, in a bowl, whisk together the sugar, fish sauce, lime juice, and oil.
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9
Add the shrimp and squid and toss to coat well.
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10
Marinate for 15 minutes, or until the grill is ready.
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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.
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12
Grill the shrimp for about 3 minutes on each side and the squid for about 2 minutes on each side.
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13
The shrimp are cooked when they are a brilliant color, a bit charred, and toasty smelling.
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14
The squid are ready when they are opaque and the fringe has curled.
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15
Transfer the shrimp and squid to a plate and serve with the dipping sauce.
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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.
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17
Whether or not you eat the rest of the head is up to you.
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18
Eat the remainder as usual.
