Angela Tamura, ZuZu
For the marinade:
1 cup olive oil
1/4 cup chopped garlic
1 teaspoon chipotle powder (can be made by grinding chipotle peppers in a coffee grinder if you cannot find pre-ground powder)
1 tablespoon paprika
1/2 bunch Italian (flat-leaf) parsley, chopped
Combine all ingredients and let sit refrigerated overnight.
To prepare the shrimp
2 or 3 pounds (16-20 count size) shrimp, as needed
Marinade from above
Using a serrated bread knife, carefully split the shrimp as if to de-vein them — do not peel them!
Rinse the vein out, loosen the meat from the shell then put back together.
Soak the shrimp in the marinade, work it between the shell and the meat. Allow it to sit refrigerated at least 4 hours before cooking.
To cook shrimp::
At the restaurant we sauté the shrimp in olive oil with additional Spanish paprika, Cava vinegar, white wine and butter.
I suggest skewering the shrimp and grilling them on the hot, clean backyard barbecue for a wonderful summer appetizer.