Neil Saavedra

You want them opaque, slightly charred.

you want to try and get those 21 to 25 count shrimp on the larger side shells on maximum moisture also just the slightest c shape you don't want to tighten up too much or make an oil an o rather or a curl that means they're overcooked you know you just want them to be um you know pinkish opaque

firm uh not translucent and you know they're ready if you're going to marinate

With things with acid, like lemon juice, things like that.

Don't go over 30 minutes.

It will turn the stuff, you know, all kinds of mushy.

All right.

Garlic butter, citrus herb, olive oil, chili powder, cumin, garlic powder.

These are the things you want to work on.

And bon appetito.

Take pictures and hit me up on Instagram at Fork Reporter.

Tag me so I can see it.

All right.

Stick around.

More to come on the Fork Reporter.

Blue, blue skies with nice fluffy clouds.

Big white clouds throughout, some possible rain coming overnight into tomorrow, depending on where you are in the Southland.

But we'll take advantage of this.

I was talking about technique of the week, grilling.

And before I move on from that, I got a talk back from Rob Archer.