Garlicky Broiled Shrimp
Source of Recipe
Cook's Illustrated
Serves/Makes/Yields
4 as a main course or 6 as an appetizer
The broiler's direct, intense heat is great for browning, but shrimp are so small that it's hard to get color on them before they overcook. We started by briefly salting the shrimp so that they retained moisture even as they were cooked under high heat. A coating of butter and honey added richness, boosted browning, and underscored the shrimp's sweetness. To cook, we arranged the shrimp in a single layer on a wire rack set in a rimmed baking sheet to allow for airflow, which promotes even cooking.