Pincho de Camarones Recipe From Las Vacas Gordas

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...

By Riki Altman

December 7, 2010

Audio By Carbonatix

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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

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.

Riki Altman

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