A No-Recipe Recipe

I have nothing against actual recipes (they’re a big part of the fun of cooking), but there’s also great joy in just putting things together without a full-on recipe, things that you know (or hope) will go well together. I guess you could call it a technique rather than a recipe, and the one I want to share with you is extremely flexible. I’ll describe the process using raw shrimp, but you could also use very thin slices of steak, chicken breast, or pork tenderloin.