Our trawler of grilled shrimp sailed by tables of small appetizers.
As the waiter approached, we wagered on head count.
My aunt and I used to get prawns a la plancha at this Sydney Spanish restaurant years ago.
A modest green salad and fries were included.
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We slowly devoured the golden shrimp to maximize delight.
We drained the legs and shell first. Each was peeled and slid across the plate to soak up the juices.
I stupidly never thought to make this dish until a buddy sent pounds of excellent whole shrimp one weekend.
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