There was also a freezer case and what was in it caught my eye. It was gambas, also known as shrimp or prawns. And they were not pre-cooked. Shrimp are almost always sold pre-cooked in France, and that limits what you can do with them, in my opinion.
I picked up two packages. On the back of the package there were two recipes. One of them was Shrimp with pineapple. Hmmm. Walt said, let's make that.
The photo with the recipe on the back of the package (see below) showed the shrimp split in half with their heads still attached. I tried doing that but it was a lot of trouble to cut them that way, so I (be)headed them and then split them. You can boil the heads to make a good shrimp broth.
The recipe said to baste them with herb-infused olive oil. I decided that sesame oil infused with ginger, cayenne pepper, and Kaffir lime leaves would be better.
First I had oiled a baking pan with the mixture of sesame oil and a neutral vegetable oil (sunflower). It only required about a quarter of a cup of oil. The shrimp first went cut-side-down on the pan and then got broiled at high heat, close to the stove's heating element, for three minutes. Then we turned them all over and broiled them again for about two minutes, cut-side up. The shrimp were done.
There's the recipe on the left. It's pretty simple.