, in reality, most weeknights end with me standing pantsless in front of an open refrigerator, eating cold food with my bare hands. This meal is for those nights, requiring only slightly more effort than slurping up yogurt with its own lid.
Shrimp are sized according to how many yield one pound. I use 16/20 shrimp for this dish, which means that 16 to 20 shrimp weigh a pound. At about an ounce each, these are some big guys—a contrast to wee 36/40 shrimp, which would be dead on arrival if tossed into a ripping hot cast iron. I snip down the back of the shrimp, simultaneously opening up the shell and exposing the vein, allowing me to clean it away. If you want to blast through this task like a pro, never put your shears down; keep them in your dominant hand and let your other hand do all the dirty work. If you’re lucky enough to find fresh head-on shrimp, you can devein them and keep the head on by sliding the shears just under the head and down the back.
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