Shellfish on the Grill: More Than 80 Easy and Delectable Recipes for Lobster, Shrimp, Scampi, Scallops, Oysters, Clams, Mussels, Crab, and Mor

This appealing volume offers a summer's worth of recipes that are piquant and uncomplicated. There are general notes on technique, but, since grilled seafood cooks in minutes, mastery results from a touch of artistry as well as trial and, on occasion, error. Grunes and Magida encourage novices (instructions for shelling a whole grilled lobster prompt the cook to ``locate a clawone of the big arms that resemble big red boxing gloves''), but practiced chefs as well as rank beginners will want to sample their 80 enticing shellfish recipes, including shrimp grilled on a bed of tarragon, spicy snow-crab claws with horseradish sauce, sea scallops in an almond crust and grilled oysters with cognac butter. There are suggestions for barbecued side dishes, such as orange slices, crostini (skewered bread and cheese) and asparagus. Grunes, a food columnist for the Chicago Sun-Times, and Magida, a feature writer for the Chicago Tribune, previously collaborated on Fish on the Grill. Illustrations not seen by PW. (June)