A big prawn survives the grill because it has mass. Heat needs time to reach the centre — and that time is the window where the outside caramelises and the inside stays juicy.
A small cold-water shrimp has no such window. No fat, no connective tissue, nothing to buffer the heat. It arrives everywhere at once.
Which is fine. This shrimp was never built to be cooked. It was built to be added — to the salad, the bread, the pasta off the heat.
Cold, clean, and tasting like itself.
