1 pound large shrimp, deveined, shell on

Finely grated zest of ½ lemon

½ teaspoon kosher salt

⅛ teaspoon cayenne pepper

¼ cup unsalted butter, cut into tablespoons

4 garlic cloves, minced

3 tablespoons freshly squeezed lemon juice

1 pound medium shrimp, peeled and deveined

½ teaspoon kosher salt

4 garlic cloves, grated

2 tablespoons extra-virgin olive oil

½ teaspoon red pepper flakes

1 lemon, zested and juiced

2 tablespoons unsalted butter

⅔ cup all-purpose flour

⅓ cup yellow cornmeal

2 teaspoons kosher or seasoned salt

¾ teaspoon ground cayenne

½ cup buttermilk

1 large egg

2 teaspoons hot sauce

Neutral oil (such as vegetable)

Lemon wedges

Extra-virgin olive oil

1 large yellow onion, diced

1 red bell pepper, diced

Kosher salt

2 bird’s-eye chiles, halved and seeded

2 garlic cloves, peeled

Zest of 1 lemon

Juice of 1 lemon

¼ cup unsalted butter

2 tablespoons extra-virgin olive oil

⅓ cup dry white wine

¾ teaspoon kosher salt, or to taste

⅛ teaspoon crushed red pepper flakes, or to taste

¾ pound large shrimp, shelled and deveined

Freshly squeezed juice of half a lemon

1 garlic clove

1 teaspoon kosher salt

½ teaspoon ground cayenne

1 tablespoon lemon juice

2 tablespoons olive oil

1 pound medium shrimp, peeled and deveined

1 tablespoon kosher salt

1 pound large shrimp, deveined, tail and shell on

1 pound medium shrimp, deveined, tail and shell on

¼ cup apple cider vinegar

2 lemons, halved

Kosher salt

1 large garlic clove

1 teaspoon kosher salt, plus more

½ teaspoon ground cayenne

2 tablespoons extra-virgin olive oil

2 teaspoons freshly squeezed lemon juice

1 pound large shrimp, deveined, shell on

Neutral oil, for the grill

Lemon wedges