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Jumbo Shrimp

['18 jumbo-size shrimp (about 2 1/4 pounds), peeled and deveined along the curve of the back, tails left on', '4 tablespoons fish sauce (an Asian condiment)', '2 tablespoons olive oil', '2 tablespoons sugar', '2 tablespoons 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. Pack up in a portable container and enjoy!

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