Devein the shrimp: Use a small, sharp knife to make an incision along the back of each shrimp, cutting through the shell, and remove the dark “vein.” Pat shrimp dry with a paper towel and place them ...

YEARS AGO, my aunt and I used to go to this Spanish restaurant in Sydney and get the shrimp a la plancha. It came with a serving of fries and a simple green salad. Though smaller plates were the ...