Here’s an easy one for Cinco de Mayo: chili-lime shrimp.
Not much to it, really. Start with big shrimp, shell-on but deveined. Mix a simple marinade of lime juice, chili flakes, garlic, and scallion. Let the shrimp mingle with the marinade for a few minutes, just long enough for the lime juice to penetrate the meat without turning it ceviche-mushy. Cook. Eat, preferably with fingers. It’s one of those deeply satisfying party foods, a reminder of how much shrimp and chili and lime adore each other.
I’ve recently gotten into cooking shrimp with the shells still on. There’s an obvious flavor boost, for one thing–the shells make the shrimp taste sweeter and sharper and altogether shrimpier, and they help hold some of the marinade against the surface of the meat. The shells also protect the delicate flesh, keeping it tender and moist and preventing the surface from picking up that odd rubbery stiffness. The shells are edible, if they’re cooked right–lightly charred and crisp all over, giving the shrimp a light papery crunch. But even if you overcrowd your shrimp, like I did, and end up with floppy pink shells, you can just peel the shrimp as you eat them, licking the marinade from your fingers as you go. The shrimp will still taste better than if the shells were never there.
Once the shrimp are marinated–if you can even call it that–there are a couple ways to cook them. Here in California, where we’ve been sweating through an August-strength heat wave, grilling is the obvious choice. Just wiggle the shrimp onto skewers, slap them on a moderate-hot grill, and serve with plenty of cold Mexican beer. In other places, where I’ve heard tell there’s still snow, grab a cast iron skillet and sear the shrimp over medium heat, then mix up a pitcher of margaritas and pretend you’re somewhere warm. Eating chili-lime shrimp will make that much easier.