It is Maine shrimp season. Only caught in the cold waters of Gulf of Maine for a short mid-winter season, the shrimp are small, delicate, and sweet—and well worth the wait. No reason to do anything other than sauté these lovelies in a hot cast-iron skillet with a big pinch of sea salt, a glug of olive oil, and several squeezes of Meyer lemon. We dispense with knife and fork and eat them, shells and all, licking our fingers as we go—why waste any of the deliciousness?

 

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