The recipe is from a Spanish style Tapas food book. The dish was;
Sizzling Chili Shrimp
Pound of Raw Jumbo Shrimp, in shell
1 small fresh red chili
Note: We did not have the chili, so we substituted Red Chili flakes, to the tune of half a teaspoon.
2 Tbsp of Olive Oil
4 Cloves Garlic, finely chopped
Pinch of Paprika
peel most of the shell off the tails leaving last section for handling
Butterfly shrimp by using sharp knife along the underside of tail, devein
Rinse shrimp and dry
Important; Wear gloves
Cut chili lengthwise and remove seeds, finely chop the flesh. After chopping wash hands very carefully.
Mix oil, pepper, garlic and paprika and cover shrimp in a plastic bag and soak for an hour, or two.
Skewer shrimp on bamboo sticks and grill for about two minutes a side in barbeque, until just slightly pink.
Chow down. Accompany with Chilean Sauvignon Blanc
I see a pound of those pups on the Magma this weekend.
The crew of the Lucky Dog will be happy!
Dave; You're welcome. Hope Lucky Dog crew likes it, too. Get the Chilean Sauvignon Blanc wine, it's about 6 bucks at ABC and serve chilled.
Here at the Barco; We like to be known as Givers.
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