My grandfather used to make barbeque shrimp with nothing but a stick of butter, lemon, and black pepper. It was good, but pungent, and I’d reach my heat threshold pretty quickly. Over the years I’ve had many a different rendition of this classic Gulf Coast dish, but since my spice palate has expanded I’ve found that sumac and cumin are sooooo good with briny shrimp and bright lemons. This is great to serve at a party or as a appetizer. Eat with your hands and sop up the succulent sauce with toasted baguette

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