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Accept our apologies for this one, but getting a detailed
recipe from Las Vacas Gordas‘ chef Luis Gajer was like trying to extract maple
syrup from an elephant. (Meaning, it was totally impossible.) So only give this
one a go if you have a good sense of how much seasoning seems appropriate. We
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found a similar recipe online that leads us to assume that, for 24 shrimp (or
about 1 pound), you’d need 2 cloves of garlic, 2 teaspoons of lemon juice, ½ teaspoon
of salt, ¼ teaspoon of pepper, and ¼ teaspoon of paprika.
Pincho de Camarones
Very large shrimp
Fresh lemon juice
Garlic, chopped
paprika
Salt
Pepper
Directions: Soak the shrimp in lemon juice, put a skewer
through ’em, dust them with a bit of the seasonings, and throw ’em on the
grill.
