We haven’t had grilled shrimp at home for years–decades, maybe. I’d often suggest it, because it’s easy to make. I also like cleaning shrimp, because I had a job in high school where deveining and the peeling shrimp was a frequent assignment, and was, in its way, preferable to peeling onions, for example. I remember the owner’s brother, who would help out sometimes on busy nights, declaring that cleaning shrimp was a “good job.” I didn’t think so at the time, but some 30+ years later, I don’t have bad memories of it at all.

That’s a digression: my tendency it to suggest something for dinner (or a wine, or a place to eat) for a long time before we actually get around to doing it. Rhonda, perhaps kindly considering my low-carb preferences during the week, found this recipe from Kenjii Alt-Lopez and prepared it (I did the grilling). It was great and I think I can look forward to having grilled shrimp again soon.

Finally.