Mustard-Broiled Shrimp

° Serves 4 as a first course

Shelling the shrimp is the hardest part of this recipe—so buy shelled raw shrimp, usually frozen, at the market. This is a festive appetizer with a sweet-hot taste. You can also cool the shrimp and serve them as an hors d’oeuvre on slices of party rye.

• 1 pound medium shrimp (26–30 per pound), defrosted if frozen, shelled
• 3 tablespoons honey mustard (see Note)
• 2 tablespoons dark soy sauce
• ¼ teaspoon Sriracha or other hot sauce

Pat the shrimp dry with paper towels.

Combine the honey mustard, soy sauce, and hot sauce in a medium bowl. Stir the shrimp into the sauce to coat them well. Then remove them from the sauce, reserving what’s left, and arrange in a single layer in a gratin dish or on a cookie sheet lined with nonstick aluminum foil.

At serving time, preheat the broiler. Broil the shrimp, about 5 inches from the heat source, for about 2 minutes on the first side, then turn with tongs and broil on the other side for about 1 minute.

Arrange the shrimp on a serving platter or individual plates and serve with the reserved sauce.

Note: You can create your own honey mustard by mixing enough honey into whole-grain mustard to achieve a sweet-hot taste.

If you buy shelled shrimp, this dish will take only 5 minutes to prepare.