1½ pounds medium shrimp, peeled and deveined
¼ teaspoon Kosher salt
1 teaspoon sugar
1 tablespoon chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
1½ tablespoons extra-virgin olive oil, divided
Lime wedges
Sprinkle shrimp with salt. Combine sugar, chili powder, cumin, coriander, and oregano. Coat the shrimp with the spice mixture. Heat a teaspoon of oil in a large, non-stick skillet over medium-high heat. Add half of shrimp and sauté several minutes until done. Do not crown skillet. Remove shrimp; add another teaspoon of oil and remaining shrimp. Place shrimp on a platter and serve with lime wedges.
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Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
