This wonderfully summery recipe is very simple but also very clever. I'm glad I've seen it because, if ever I end up on death row and I have LOTS of time to think about a short list for "last meal," this dish is on there. Thanks to owner/chef/state senator Paul Formica.

Ingredients (serves 4-6)

3 quarts water

1 pound large (26-30) shrimp, shells intact

½-¾ cup Old Bay seasoning

2 sticks butter, melted

1-2 lemons, cut into wedges

Directions

In a large stockpot, over high heat, bring water to a rapid boil.

Drop shrimp into boiling water and cook for 5-6 minutes, stirring often.

Place a large colander in a clean sink.

When shrimp are done, turn heat off and carefully lift stockpot off the stove; pour contents in colander and allow shrimp to drain completely.

Transfer shrimp into a large serving bowl.

Add Old Bay seasoning and toss well to coat the shrimp completely with the spice.

Place the seasoned shrimp on a warm platter and serve with a dish of hot, melted butter and lemon wedges and lemon wedges.

Serving suggestion: As you eat, butter and spice are going to ooze down your hands and wrists. It's a good idea to offer each guest a warm, damp washcloth (along with ice-cold beer or cola!).