Ted's

The other day I was craving garlic shrimp from Ted's Bakery (in Hawaii) and obviously I couldn't have it so I decided to make it myself. It turned out really good and it was the first time I had ever used cooking wine. I actually was really nervous to use it because the smell of the alcohol in it was so strong. I had to call my mom and make sure it was safe to use...I didn't want to break the word of wisdom just because of a craving. So I googled shrimp truck recipes and found a really good one. It was so delicious and so easy to make. I highly recommend it.

Let's assume you've made it to Giovanni's Shrimp Truck, but like me, can't trek to the North Shore every day. What we really need is the secret to making their famous shrimp at home. This recipe is the closest I've come to reproducing shrimp truck mojo from the confines of my own kitchen.

Shrimp Shack Garlic Shrimp
Add a scoop of rice to serve one as a meal.

• 1/4 c. olive oil (sub. butter for extra artery clogging power)
• juice of one lemon
• 2 tablespoons white wine
• 8-10 or more good sized cloves of garlic, minced. You can never have too much.
• 1 T paprika
• a dozen shrimp, the biggest buggers you can find
• sticky plastic tables, stray cats, graffitti (optional)
• lemon wedges (optional)

Sautee everything but the shrimp over medium-low heat until the garlic is a nice golden brown. While shrimp is cooking, spill soda on the plastic table to create authentic stickiness. Crank the sautee heat to turbo and add the shrimp. Keep stirring until the shrimp are just barely done. Remove immediately to prevent them going all rubbery and flavorless.

Serve shrimp over rice, scraping all the little garlic bits onto the rice. By now the stray cats will have been drawn by the aroma and your shrimp truck experience is complete!