These shrimp make a striking presentation when grilled on spicebush twigs, which may be easy to get if you live near the woods. If you don’t, use bamboo skewers.
makes 4 servings

Spicebush twigs or bamboo skewers
1 tsp. spicebush berries
½ tsp. ground cumin
2 Tbsp. low-sodium soy sauce (or 1½ Tbsp. regular soy sauce)
1 Tbsp. extra-virgin olive oil
1 lb. shrimp, preferably jumbo or extra large, peeled, tails left on

If you’d like to skewer the shrimp on spicebush twigs, find an established spicebush shrub (or shrubs) that can stand to lose a number of thin branches. Look for relatively straight twigs that are sturdy and brown, not green, and avoid twigs that have berries on them (that way wildlife can feed on the berries later). The twigs should snap right off the shrub. Strip off the leaves and any smaller twigs. Save the leaves to dry for spicebush tea, if you like.

If using bamboo skewers, soak in warm water for at least 30 minutes.

Grind the spicebush in a mortar and pestle, or use the flat of your knife to crush the berries against a cutting board, then mince them until powdery.

Combine the ground spicebush, cumin, soy sauce, olive oil, and shrimp in a medium bowl. Refrigerate for 30 minutes.

Preheat the grill to medium-high. As the grill heats, thread the shrimp on the twigs or skewers. This step will take a little longer if you’re using spicebush twigs, since the twigs aren’t straight as arrows. It helps to snip the end of the twig on the bias with kitchen shears to make a pointy tip for skewering.

Grill the shrimp until no longer opaque and firm when you press one with your finger, about 4 minutes per side (timing will depend on the heat of the grill and the size of your shrimp). Serve immediately.

Tip: Find extremely fresh saltwater shrimp raised in Morrow, OH, by STAR Aquaculture at the Deerfield Farmers’ Market in Mason, Ohiio.