It was on the hibachi grill earlier this week that I learned how it felt to run a re-start in the Indianapolis 500.

There I was, focused on the task of the spatula in my hand when I saw the shrimp in my peripheral vision. There, on my outside, in a sliver of space barely fit for a chopstick, appeared Alexander Rossi, turning my grill’s vegetarian delicacy into a crustacean cuisine.

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Photo via INDYCAR

Photo via INDYCAR

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