Shrimp makes a big impact

June 20, 2017

Repost from Restaurant Hospitality, by Tara Fitzpatrick


In saucy, sassy and totally original interpretations, shrimp rides the wave of ever-bolder interpretations and makes a giant impact on the menu.

BBQ Prawn

This next-level shrimp on the barbie is found at Cupitol, an all-day lounge with elements of a grab-and-go café, bakery, restaurant and bar, with locations in Chicago. Hefty prawns are rubbed with paprika, lemon, brown sugar, garlic, chili pepper and olive oil for a smoky flavor profile. Then, they’re thrown onto a hot flattop and served on a cool bed of made-to-order guacamole. BBQ Prawn has been a dinner menu star since Cupitol opened last summer.