Gambas Tigre (2) Abertas "a La Planchet", Ao Molho De Brandy/picante Recipe

Inspired by Fernandes Steak House II

Time30m

Serves2

2 Grilled Butterflied Tiger Shrimp (Tiger Prawns), w/ Brandy/Hot Sauce

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Ingredients

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Gambas Tigre Ingredients

4 pieces Tiger Shrimp

2 tablespoons olive oil

3 cloves Garlic

1 tablespoon Brandy

1 teaspoon Hot sauce

1 teaspoon Watkins paprika

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 tablespoon ReaLemon lemon juice

1 tablespoon Fresh parsley

Method

Gambas Tigre Preparation

Prepare the Shrimp

Start by cleaning the tiger shrimp. Using a sharp knife, carefully cut along the back of each shrimp and remove the vein. Rinse them under cold water and pat dry with paper towels.

Marinate the Shrimp

In a bowl, combine olive oil, minced garlic, brandy, hot sauce, paprika, salt, black pepper, and lemon juice. Mix well. Add the shrimp to the marinade and toss to coat. Let them marinate for at least 15 minutes.

Prepare the Grill

Preheat your grill or grill pan over medium-high heat. Make sure it's well-oiled to prevent sticking.

Grill the Shrimp

Place the marinated shrimp on the grill, shell side down. Grill for about 2-3 minutes, then flip and grill for another 2-3 minutes until they turn opaque and have nice grill marks.

Garnish and Serve

Once cooked, remove the shrimp from the grill. Drizzle with additional hot sauce if desired, sprinkle with fresh parsley, and serve immediately with lemon wedges.