Jumbo Shrimp

18 jumbo size shrimp ( about 2 1/2 pounds)
peeled and deveined along the curve

4 tbsp fish sauce (an Asian condiment

2 tbsp olive oil

2 tbsp sugar

2 tbsp finely grated lemon zest

Rinse shrimp in cold water, drain and pat dry.

Combine the fish sauce, olive oil, sugar and grated lemon zest in a bowl. Add the shrimp; coat well. Let rest, covered, in the refrigerator for 2 hours, tossing twice.

Cover a rimmed baking sheet with foil. Arrange half the shrimp on the sheet, leaving a little space between each. Broil 3 inches from the heat source until just cooked, 3 minutes per side. Repeat with the rest of the shrimp. Then cool to room temperature.

These are perfect to take along on picnic.