Using a paring knife or scissors, slit each shrimp down the back through the shell; remove the dark veins. Add the shrimp to the brine, cover and refrigerate for 4 hours. 2. Light a grill.
Simple, quick dinners like shrimp scampi with pasta and shrimp tacos ... David Malosh for The New York Times. Food Stylist; Simon Andrews. This quick fried-rice dish is a veritable comfort.