In this task, you have to generate the title of the recipe given its required ingredients and directions.

Input: Consider Input: 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.'

Output: Lemon-Garlic Shrimp Skewers

Input: Consider Input: ingredients: '2 tablespoons unsalted butter', '1 large yellow onion, unpeeled and quartered', '2 carrots, roughly chopped', '2 large celery ribs, roughly chopped', '1 1/2 cups white wine', '1 whole chicken (about 3 1/2 to 4 pounds), giblets removed',<sep> directions: 'In a 10-quart stockpot, melt the butter over medium heat.', 'Add the onion, carrots, and celery.', 'Increase the heat to medium-high and cook without stirring for 2 minutes while the vegetables caramelize.', 'Stir and continue to cook until the vegetables are browned, about 10 minutes.', 'Add the wine, bring to a boil, and boil until the liquid is reduced by half, about 5 minutes.', 'Add the chicken and 1 gallon cold water.', 'Bring to a boil, reduce the heat to low, and simmer for 1 hour, skimming off any scum that forms on the surface.', 'After 1 hour, check the chicken for doneness.', 'The chicken is done when the leg pulls away easily from the body or when a meat thermometer inserted into the thickest part of the meat, without touching the bone, reads 165F.', 'Remove the cooked chicken from the broth and set it aside until it is cool enough to handle, about 10 minutes, while keeping the stock at a simmer.', 'Remove the meat from the bones, refrigerating the chicken meat for later use.', 'Return the bones to the stock and simmer for another hour, skimming off any scum that forms on the surface.', 'Pour the stock through a fine-mesh strainer into a container, discarding the solids, and let cool to room temperature, about 30 minutes.', 'Use the stock the same day it is made, or let it cool for 1 day in the refrigerator to skim the most fat from the stock.', 'Pour the stock into containers and refrigerate overnight, uncovered.', 'The next day, remove the fat that has formed on the top.', 'Instead of waiting until Thanksgiving, I make turkey stock year-round, using turkey legs and wings.', 'Just as versatile as chicken stock but with a decidedly different flavor, turkey stock is a wonderful addition to soups and sauces.', 'Because this stock simmers for so long, the meat will not have any flavor left in it and should be discarded when the stock is ready.', 'Prepare Chicken Stock, opposite, substituting 10 pounds turkey wings and legs for the chicken.', 'Do not remove the turkey after 1 hour; instead, simmer for a full 3 hours before straining and storing.', 'Both the stock and the chicken will keep for 5 days in the refrigerator or for up to 6 months in the freezer.', 'Store them separately.'

Output: Chicken Stock

Input: Consider Input: ingredients: '2 Tbsp. olive oil', '2 cloves garlic, crushed', '1 tsp. whole thyme', 'juice of 1/2 lemon', '1 (3 lb.) chicken', 'salt and pepper to taste',<sep> directions: 'Prepare dressing of oil, garlic, thyme and lemon juice.', 'Rub the chicken with the dressing and add a bit of salt and pepper. Place chicken in cooking bag (Reynolds bag).', 'Poke hole in bag to allow steam to escape.', 'Bake at 375 for 1 hour and 15 minutes. Serves 3 to 4 people.'
Output: Whole Chicken In A Bag