In this task, you have to generate the title of the recipe given its required ingredients and directions.
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Question: ingredients: '2 tablespoons kosher salt', '2 tablespoons sugar', '2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained', '1/4 cup olive oil', '1/4 cup chopped parsley', '1 tablespoon grated lemon peel', '2 or 3 cloves garlic, peeled and minced', '1/2 teaspoon fresh-ground pepper', 'Lemon wedges',<sep> directions: 'In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl.', 'Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.', 'Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.', 'Wine Pick: Dry rose or Sauvignon Blanc. The shrimp are both sweet and salty, so they call for some soft, round fruit balanced with crispness in a wine. Bonny Doon Vineyards' Ca' del Solo Big House Pink ($10) meshes perfectly and is a great toes-in-the-sand beverage; Joel Gott's Napa Valley Three Ranches Sauvignon Blanc ($18) works well too.', 'Notes: A brief cure in salt and sugar not only adds flavor to the shrimp and makes them more tender but also acts as a mild preservative for transporting them. You can assemble the skewers through step 2 up to 1 day ahead; cover and chill. Prep and cook time: about 1 hour, plus at least 45 minutes to cure.'

Answer: Lemon-Garlic Shrimp Skewers

Question: ingredients: '1 1/2 - 2 lbs fresh asparagus, no more than 1/2 inch in diameter', '4 teaspoons soy sauce', '1 teaspoon sugar', '2 teaspoons sesame oil',<sep> directions: 'Bend each asparagus stalk back until the tough root end snaps away.', 'Discard the ends.', 'Wash the stalks and slice diagonally into bite- sized pieces.', 'Blanch the pieces in boiling water for 1 minute, drain at once, and run cold water over the asparagus to stop their cooking.', 'Spread them on a double thickness of paper towels and pat them dry.', 'In a container large enough to hold the asparagus, combine the remaining ingredients and mix well until the sugar is completely dissolved.', 'Add the asparagus and toss to coat each piece with the dressing.', 'Chill slightly--no more than 2-3 hours--before serving.', 'May be served chilled or at room temperature.'

Answer: Fresh Asparagus Salad (Liang-Pan-Lu-Sun)

Question: ingredients: '2 navel oranges', '4 lemons', '1/2 cup sugar', '1/2 cup water',<sep> directions: 'Remove zest from oranges and lemons with a vegetable peeler in long 1/2-inch-wide pieces and cut pieces lengthwise into julienne strips, reserving orange and lemon zests separately.', 'In a small saucepan cover orange zest with water and bring to a boil.', 'Simmer zest 5 minutes and drain in a sieve, discarding liquid.', 'Repeat procedure with orange zest 2 more times.', 'In pan bring orange zest, 1/4 cup sugar, and 1/4 cup water to a boil over moderate heat and simmer until liquid is reduced to a thick syrup.', 'Cool orange zest in syrup.', 'Make candied lemon zest in same manner.', 'Zests may be made 1 week ahead and chilled in an airtight container.'

Answer:
Candied Orange and Lemon Zest