Prawn

On the grill

Two or three minutes a side over a hot fire is the whole cook. Leave the shells on, since they are a heat shield as much as a handle, and thread them onto two parallel skewers so they cannot spin when you turn them. They are done when the flesh goes opaque and the tail curls into a loose C; a tight O means you have gone too far.

USDA puts the floor for shellfish at 63 °C, the same figure it gives for fish, and a prawn held there is safe and rubbery at once. 49 °C leaves it just set and still springy, and it climbs a little further once it is off the heat. If anyone at the table has a weakened immune system, cook to the higher figure and accept the texture.