I prepared a romantic dinner last night and the main course was spicy shrimp grilled on skewers and served with ice-cold champagne. It brought back fond memories and I wanted to share the secret of the very best shrimp you may ever eat. Deep Dale Lane is a Deep memory

This is my all-time favorite shrimp recipe and it has never failed to please. The texture and flavor of the shrimp are both uniquely satisfying. It is one of the first meals I learned to make as a young man, borrowing the recipe from my father’s favorite cookbook. I greatly improved the original recipe which contained only vegetable oil, lemon, parsley and garlic. One time we grilled the skewers over a portable Hibachi at Scripps Park in La Jolla and the aroma nearly caused a riot. Here’s the recipe as it has evolved over the course of 40+ years:

Serve skewers at the table from the platter over a bed of Polenta, Rice Pilaf, or Quinoa with a side of grilled vegetable such as romaine lettuce, asparagus, zucchini or eggplant. I’d just love to have a local restaurant or food truck pick up on this recipe and I’d eat there once a week.

Inspired by the recipe for the Texas Broiled Shrimp in the cookbook:

American Cooking: The Great West (Foods of the World) by Jonathan N. Leonard and Time-Life Books 1968; sadly, out of print