This crowd-pleasing spiced shrimp is served hot, hot, hot alongside a dip that’s sigh-inducingly cold.
Ross Dobson is a chef, food writer, and food stylist in his hometown of Sydney, Australia. (Rough life, eh?) He's worked with chef and restaurateur Bill Granger and writes a regular column in the Australian edition of BBC Good Food magazine. Dobson is the author of 12 best-selling cookbooks, including Grillhouse: Gastropub at Home, Fired Up, More Fired Up, and Wholesome Kitchen.