I'm loving the chile-based marinade from "Brazilian Barbecue & Beyond," by David Ponte, Jamie Barber and Lizzy Barber, that I've used to toss with jumbo shrimp.
In fact, I made an extra batch to use as a dipping sauce for another dish because it's simply that good, spicy and garlicky, with a hint of tomato.
The recipe (and cookbook) serve as a reminder to me that if I want to expand my grilling repertoire, it helps to explore flavor combos that go beyond our borders. That's definitely what I get from a collection of recipes out of a Brazilian restaurant in London.
Add the grilled shrimp to coconut rice, and I'm set for a summer party.
