How do you give cold picnic chicken great flavor without flabby, sticky skin? As with James Bond's
martinis, the secret is shaken, not stirred.
Delicate foods, such as shrimp, are trickier to cook over the grill’s intense, dry heat. We wanted to find the best way to grill shrimp so that it ends up tender, moist, and flavorful.
A small brand squeezes past the big names.
Grilling shrimp in their shells protects the delicate flesh, but seasonings are peeled away at the table. Could we deliver tender, flavorful grilled shrimp--without the shells?
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