Ingredients

• 18 jumbo-size shrimp (about 2 1/4 pounds), peeled and deveined along the curve of the back, tails left on
• 4 tablespoons fish sauce (an Asian condiment)
• 2 tablespoons olive oil
• 2 tablespoons sugar
• 2 tablespoons finely grated lemon zest

Instructions

1. Rinse shrimp in cold water, drain, and pat dry.
2. Combine the fish sauce, olive oil, sugar, and grated lemon zest in a bowl. Add the shrimp; coat well. Let rest, covered, in the refrigerator for 2 hours, tossing twice.
3. Cover a rimmed baking sheet with foil. Arrange half the shrimp on the sheet, leaving a little space between each. Broil 3 inches from the heat source until just cooked, 3 minutes per side. Repeat with the rest of the shrimp. Then cool to room temperature. Pack up in a portable container and enjoy!