Although my family spent most weekends on Lake Martin, at least one week of the year was reserved for the beach. We’d pack Mama’s car to the gills and head out well before daybreak so that we’d arrive in plenty of time for supper, since we knew Daddy would cook fresh Gulf shrimp. This citrus shrimp recipe takes me right back to those trips. Bright and fresh from the citrus, it’s fast enough for a weeknight meal and pretty enough for entertaining, especially when served on a platter with lemon and orange wedges.
— Robyn Stone
Excerpted from Add a Pinch: Easier, Faster, Fresher Southern Classics by Robyn Stone. Published by Clarkson Potter Publishers, an Imprint of the Crown Publishing Group, a division of Penguin Random House LLC. ©2017 by Robyn Stone, Photographs © 2017 by Helene Dujardin.