I quick grill them in on a foil pan (so they don't fall through) or on skewers.
I marinade them in a mix of lemon juice, butter (or butter substitute) and some chilli-garlic paste (found in the Oriental section of most grocery stores).
I cook them both ways - shells on and off. On, definately leaves them more moist but then you have the fun/mess of deshelling to eat.
I marinade them in a mix of lemon juice, butter (or butter substitute) and some chilli-garlic paste (found in the Oriental section of most grocery stores).
I cook them both ways - shells on and off. On, definately leaves them more moist but then you have the fun/mess of deshelling to eat.