Wine suggestion
Light, fruity white wines with crisp acidity:
Riesling "Riedencuvée" 1998, Weininger (Austria)
Muscat Cuvé
e Reserve 1998, Martin Schaetzal (Alsace)

The lemon could be omitted from this recipe, but it's a nice technique that does more than warm and sweeten the fruit.

Yield: 4 servings

  • 2 lemons
  • 4 heaping Tablespoons sugar
  • 24 large shrimp
  • 4 Tablespoons dill or fennel fronds, freshly snipped
  • 1 Tablespoon garlic, minced
  • 3 Tablespoons extra virgin olive oil
  • Salt and cayenne pepper
Preheat the oven to 450°F. Preheat the grill. Alternatively, you can bake the lemons, then broil the shrimp in the same oven.

Cut the pointed tips from the lemons, just enough so they'll sit flat. Cut the lemons in half, then place them, flesh sides up, in a baking pan; sprinkle with sugar. Bake for about 10 minutes, until the sugar melts and the pulp is soft.

Meanwhile, peel the shrimp: slice each one almost in half through their fronts to make a hinged shrimp that looks like this: )(. Mince the dill and sprinkle it over the insides of the shrimp. Close the shrimp.

Mix the garlic and oil. Brush on the shrimp, then sprinkle with salt and a pinch of cayenne.

Grill or broil the shrimp until done, 2 to 3 minutes per side. Serve with the baked lemons, squeezing some of the lemon juice over the shrimp.