Fire-Roasted peel-and-eat shrimp and drawn butter, built for a hungry table after a long day out.
Prep 12 min · Cook 17 min
Bring a heavy pot of well-seasoned water to a rolling boil with plenty of salt and spice.
Add the slow-cooking vegetables first, then the peel-and-eat shrimp in the order it needs to cook.
Cook just until the shellfish is done -- a few short minutes -- so nothing turns rubbery.
Drain and pile it out onto a paper-lined table or a big platter.
Serve and drawn butter with plenty of napkins and cold drinks.
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