Are ready to taste the primal experience of eating another animal (practically) whole?
We certainly are, so we asked Kris Yenbamroong of LA's Night + Market for a recipe that would pack big flavor into delicious, head-on shrimp.
You'll need to quickly whip up a salty-sweet, peppery marinade. Ditto a dipping sauce with garlic, Thai chili, lime, and cilantro. And of course, you'll need a dozen head-on shrimp.
But seriously, this recipe is mostly mixing and grilling. It's ready in a flash, and you'll instill fear in the hearts of your enemies as you look them dead in the eye and suck the juice out of these shrimp heads.
With loads of spice and sweet meat, this is a recipe that you can master in just a single hour of a lazy afternoon in front of the grill.
And don't forget about the brain, of course. Shrimp brains taste best in the summer, washed down with some ice-cold Singha. Everyone knows that.