Cooking shrimp until well-browned without overcooking can be a difficult needle to thread.
To help with this, we often coat the delicate seafood with an aromatic marinade using ingredients that speed browning, such as sugar or fat.
First, we make a quick blend of garlic, olive oil and fresh herbs — scallions, parsley, cilantro, basil or any combination will taste great. Some of the puree we use as a marinade mixed with just half a teaspoon of white sugar, which is enough to boost the browning without tasting outright sweet. A splash of lemon juice stirred into the rest creates a bright sauce for serving.
And one last tip to promote that browning. Be sure to pat the shrimp thoroughly dry so they’ll char nicely under the broiler.1 cup lightly packed fresh flat-leaf parsley OR cilantro OR basil OR a combination1½ teaspoons grated lemon zest, plus 1 tablespoon lemon juice½ cup extra-virgin olive oilLine a rimmed baking sheet with foil, set a wire rack in the baking sheet and mist it with cooking spray.
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