TV chef, owner of Bolo, Mesa Grill and Bar Americain in New York, and author of half a dozen cookbooks (including Bobby Flay's Grilling for Life), Flay prefers grilling head-on shrimp in the shell because they're less likely to dry out. His recipe here is an irresistible blend of garlicky, spicy and smoky flavors. Amazing Seafood Recipes
The chiles in this vinaigrette will overwhelm most wines. Instead, try a rebujito, the cocktail of choice during the local ferias, or street fairs, in southern Spain. Splash a couple of ounces of fino sherry in a glass, then add 7-Up and ice. It's low in alcohol, refreshing and delicious.