What’s the first thing you think of when I say MENUDO? You probably are thinking about a crappy Latin boy band from the 80’s. This is truly unfortunate. You are letting outdated pop culture byproducts cloud your judgment. Let me educate you unfortunate souls on menudo mix. This simple Mexican blend of herbs and spices (oregano, crushed red pepper flakes, onion powder, cumin, and onion powder) can take some dishes from bueno to AY CARUMBA! Like Ricky Martin’s career, this is certainly the case with this dish. Shrimp have the glorious ability to absorb almost any flavor into its awesome texture. Keep them in their shells and you will have flavor to spare. You just have to bring the same amount of flare into the bedroom as Menudo brought on stage for the millions of 80’s teenage girls in their neon leggings and jelly shoes. I have faith in you. So next time you think about Menudo, eat without prejudice.
1. 1 teaspoon of salt
2. 2 tablespoons of olive oil
3. 1 pound of large SHRIMP in shells
4. 1 handful of menudo mix
5. ½ a lemon worth of juice
Cut a slice into the top of each shrimp to butterfly and de-vein if necessary, but leave shell in tact. Throw the shrimp in a bowl with the menudo mix, olive oil and salt. Mix it all together.
Fire up the grill. When it is good and hot, lay out the shrimp evenly. Grill on each side so the shells brown and the meat pinkens (approx 3 minutes). Flip once then remove from the fire. Squeeze the lemon over the shrimp. Eat them right out of the shells like your cavemen ancestors once did. Ughh!