This is not only a delicious dish but it's fun to eat, too. Each person is given a small dish with salt, pepper, and a lime wedge. He or she squeezes the lime onto the salt and pepper, mixes it, and then dips the shrimp into the mixture before eating. The salty-piquant-sour flavor harmony of the "dip" perfectly complements the smoky grilled shrimp.

Ingredients:

2 1/2 pounds jumbo shrimp in the shell
1 tablespoon grated lime zest
1/3 cup fresh lime juice, plus 2 large ripe limes
1/4 cup fresh or canned coconut milk
1 teaspoon, plus 6 tablespoons sea salt
1 teaspoon, plus 6 tablespoons freshly ground white pepper

Directions:

Light a fire in a charcoal grill or preheat a gas grill to medium.

Rinse the shrimp in cold water. Drain and pat dry with paper towels.

Place the shrimp in a large bowl and add the lime zest, lime juice, coconut milk , and the 1 teaspoon each of salt and pepper. Toss to coat. Let stand at room temperature for 10 minutes.

Cut the limes into 8 wedges. Place 1 wedge in each of 6 small bowls or dishes. Place 1 tablespoon each of sea salt and pepper in separate mounds alongside the lime wedges in each bowl or dish.

Arrange the shrimp on the grill and cook, turning, until evenly pink, about 1 1/2 minutes per side.

Transfer the shrimp to a serving plate. Squeeze the juice of the remaining lime wedges over the shrimp and serve immediately. To eat, squeeze the lime wedge over the salt and pepper and stir to incorporate.

Peel the shrimp and dip it into the mixture.

Serves 6 as a First Course

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