Shellfish

Can’t find dried shrimp? Straight up Old Bay and some salt will capture that “down the shore” vibe we’re after.

Cooking the shrimp off the heat will allow them to poach gently, preventing overcooking.

Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.

Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier. Win-win.

Replicate this recipe indoors by using a grill pan or cast-iron skillet set over high heat.

Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.

Serve these spicy shrimp over greens or on their own as a pre-dinner snack.