Brandy Jumbo Shrimp

Sometimes the simplest recipes are the ones that get the biggest reaction at the table, and this is one of those.

Jumbo shrimp soak in a brandy-garlic-lemon marinade for 30 minutes, then get threaded onto skewers with crisp bok choy stems and broiled until the edges are lightly charred and the shrimp curl into plump, juicy half-moons.

The brandy adds a warm sweetness that caramelizes under the broiler, while the bok choy brings a fresh, mild crunch between each bite of shrimp.

Serve them with tartare sauce for dipping and watch the skewers disappear before you’ve even sat down.

Kitchen Tips

• Use truly jumbo shrimp (U-15 or larger). They hold up to the marinade and the broiler heat without overcooking. Small shrimp will dry out and turn rubbery.
• Thirty minutes of marinating is the sweet spot. Much longer and the acid from the lemon juice starts to “cook” the shrimp, giving them a mealy texture.
• If using wooden skewers, soak them in water for 20 minutes first so they don’t catch fire under the broiler.
• Flip the skewers once at the halfway mark and baste with the leftover marinade for an extra layer of flavor and a gorgeous glaze.
• Pull the shrimp the moment they turn pink and opaque. They’ll keep cooking from residual heat for another minute on the platter.