Recipe: BBQ Shrimp (Portuguese Style)

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There’s nothing more delicious — and simple! — than shrimp on the BBQ. Traditional Portuguese-style calls for shrimp with the heads on. While it might be intimidating, the heads preserve a fantastic amount of flavor and add to the presentation of the dish.

  • 13/15 shrimp, shell on, preferably with the heads on.
  • Portuguese Malagueta (pimento paste)
  • Sambal Oelek (Indonesian hot sauce)
  • Olive oil
  • White wine
  • Fresh cilantro or parsley, roughly chopped
  1. Combine Malagueta, Sambal Oelek, olive oil and white wine in a stainless steel bowl. Reserve half the sauce to the side.
  2. Toss the thawed shrimp with the other half of the sauce and allow to sit for a 10 minutes at room temperature.
  3. Bring grill to med-high heat and throw shrimp onto the grill. In case of flame-ups, keep an open beer handy!
  4. Seafood cooks very quickly on the grill. You’ll only need a couple minutes per side. Once the shell changes color and the tails start to burn, pull the shrimp off into a clean bowl
  5. Toss with the remaining sauce
  6. Finish with the chopped cilantro or parsely
  7. Crack open a crisp lager and mangia!

Beer Pairing: Singha Lager or GLB’s Blonde Lager

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