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

Q: 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.'

A: Lemon-Garlic Shrimp Skewers
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Q: ingredients: '1 (3 1/2 lb.) chuck roast', '1 tsp. pepper', '3 Tbsp. olive oil', '2 1/2 c. dry red wine', '1 bunch parsley, chopped', '1 tsp. salt', '2 1/2 c. chopped onions', '2 1/2 c. peeled carrot chunks', '8 medium potatoes, cut in thirds', '2 c. canned plum tomatoes with juice', '1 c. diced celery',<sep> directions: 'Rub the roast with pepper.', 'In a large heavy pot, heat the olive oil and sear the roast on both sides until well browned. Pour in the wine and add the parsley, salt and pepper.', 'Stir in the onions, carrots, potatoes, tomatoes and celery.', 'The liquid should not cover the meat completely.', 'Cover and cook over low heat for 3 to 3 1/2 hours.', 'Serve immediately.', 'Makes about 8 servings.'

A: Judge Alice'S Pot Roast
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Q: ingredients: '1 lb popcorn chicken, bites (we use tyson)', '12 cup Frank's red hot sauce', '14 cup melted butter (use real butter rather than margarine)',<sep> directions: 'Cook the Popcorn chicken bites in the oven or deep fryer ( I use the deep fryer cause we like ours crispy).', 'Drain the chicken.', 'In a microwavable bowl place the butter and melt it in the microwave.', 'once its melted pour in the Franks hot sauce and mix well.', '( I like to use a microwave safe bowl that has a lid and be sure to use a bowl that u can toss away or don't care if it gets stained cause it will) once mixed well or place top on bowl and shake to mix.', 'Place chicken bites into mixture and shake till chicken is coated and your done!', 'Enjoy!'

A:
Hot Buffalo Style Boneless Wings...yummmy & Easy and Quick!!
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