Shrimp

Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

Can’t find dried shrimp? Straight up Old Bay and some salt will capture that “down the shore” vibe we’re after.

Cooking the shrimp off the heat will allow them to poach gently, preventing overcooking.

Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.

Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier. Win-win.

Replicate this recipe indoors by using a grill pan or cast-iron skillet set over high heat.

Serve these spicy shrimp over greens or on their own as a pre-dinner snack.