As gorgeous as pictures of Hawaii are, it’s probably even better in person. Everywhere you go, you’re surrounded by mountains of lush trees and plants, with beautiful beaches stretching for miles and miles. Each coast has something different to offer- North Shore is known as surfer’s paradise with its enormous waves, South Shore (Honolulu) is the heart of Oahu where nightlife/shopping/and all the action happens, East Coast is home to the Byodo-In temple built to replicate the bigger one in Japan (to commemorate the first Japanese immigrant in Hawaii), and the West Coast is full crystal clear water and also where we swam with wild spinner dolphins.
If you’ve ever been to Hawaii, you might have heard about Giovanni’s shrimp truck, it was a must on our To Do list. With over 3000 Yelp reviews, of course we needed to see what the fuss is all about. This truck is literally on the side of the road, all graffiti’d up, and serving just shrimp and rice, and maybe hot dogs. While waiting for your food, you’ll get real familiar with the roosters and chickens strolling around in the dirt lot. With the aromatic smell of garlic and butter, even those who have never heard of this spot would’ve been pulled to it.
1 lb of shrimp (deveined, I left the shell on, patted dry)
1/3 cup of corn starch
1/3 tsp of salt
1/2 tsp of smoked paprika
a dash of pepper
1/4 cup olive oil
1/4 stick of butter
1/4 cup of garlic (about a head)
1/4 cup of parsley
slices of lemon (optional)
Mix the cornstarch, paprika, salt, and pepper in a large bowl. Next, place the shrimp in the bowl and coat well (you can peel off the shell but this is how Giovanni’s served it, plus it’s really finger licking good so get ready to get messy). Heat up the olive oil in a large pan on medium heat. When hot, cook the shrimp about 1 minute on each side, they won’t be cooked thoroughly but will finish the cooking process later. Remove shrimp and put in separate bowl. Using the same pan, heat up the butter until melted. Put the garlic in and cook for about 2-3 minutes, or until aromatic but not brown. Add the shrimp back to the pot and cook for an additional 3-5 minutes, add seasonings if necessary. Shut off the heat and sprinkle parsley over. Serve with rice and lemon wedges.