Chef notes
This recipe takes one of the best things about South Carolina, our shrimp, and prepares it in a fun and approachable way. It's very easy to reproduce at home. I would put our shrimp up against any shrimp in the world.
Technique tip: Heat the grill to about 600 F, and use a pan to cook on inside that can stand up to the heat (cast-iron is the best option).
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