Peel 'n' eat guajillo prawns from Asada: The Art of Mexican-Style Grilling (page 112) by Bricia Lopez and Javier Cabral

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Notes about this recipe

  • zverboon on May 26, 2026

    So good- you get more sauce if you peel first and leave the tails on and do them like them, a lot of the good flavor gets removed when you peel them otherwise.

  • pattyatbryce on July 05, 2023

    Very spicy as written. We had precooked shrimp by accident. Made the butter sauce and cooked the garlic and chili a little. Then added lime and fish sauce, strained, and used as a dipping butter. Enjoyed it quite a bit.

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