There's nothing wrong with sushi. Nor with ceviche. In fact, we damn well love a tasty piece of seafood that hasn't even been given the slightest sear. In the summer months, we survive on lime-drenched mouthfuls of scallop and piles of fresh uni.
But as spring slowly awakens, it's time to roast your shrimp. Roast the shit out of them with a hell of a lot of spice.
Travis Lett of Gjelina in LA knows how to do it right. Prawns are cooked in a hot-as-hell wood-burning oven in a generous heap of garlic confit, parsley, crushed red pepper, and lemon wedges. Leave the head on, wash them down with a cold beer, and don't forget to suck on those heads before you're done with them.
Summer's almost here, but why not enjoy one last fire? You know your inner pyro wants it, too.