Here’s another one for the backyard barbecue. It’s like Spanish surf and turf with shrimp and pork. The idea came from a Brazilian steakhouse in Atlanta, Fogo de Chao. They roast whole pork loins and carve them for you tableside. It’s good, but I always thought it would be better with some surf to go with the turf. Classic Spanish garlic shrimp is just the thing. The dish is pretty lean overall, but there’s nothing lacking in the flavor department. Garlic, olive oil, sherry, sherry vinegar, and smoked paprika pack tons of flavor into the grilled tenderloin and shrimp. It’s pretty quick too. Once everything’s marinated, it cooks in less than 15 minutes.