You’ll need plenty of napkins for Jimbo’s garlicky shrimp
Lise-Anne and Dan, also industry veterans, once owned East Side Mario’s in Aventura and Big Tomato Grill in Pembroke Pines before taking over Giorgio’s Grill in Hollywood and transforming it into GG’s Waterfront Bar and Grill (606 N. Ocean Drive, Hollywood, 954-929-7030, ggswaterfront.com) in 2010. The Serafinis’ plan is to “freshen up the place,” according to Alex Serafini.
“We don’t want to shake things up too much,” he said. “We will slowly introduce new menu items, add some healthy seafood salads and bowl options, and do a few renovations. But at the same time, it’s important to us to maintain our popular dishes for Jimbo’s regulars. We’ll be talking to our diners for their input as well. We want people to come along for the ride. Our concept remains the same, we’re a casual seafood spot.”
Jimbo’s is open daily for lunch and dinner and serves breakfast on Saturdays and Sundays. A Valentine’s Day menu offers a Surf and Turf special, call the restaurant for details. A newly launched “Day Drinking Happy Hour” runs Monday through Friday from 4 to 7 p.m. with drink specials, $5 bar bites and $1 oysters, served with a complimentary side of prime Intracoastal Waterway views.
Jimbo’s Sandbar Peel and eat shrimp
1 teaspoon canola oil
1 heaping tablespoon Old Bay Seasoning
1 teaspoon minced garlic
2 tablespoon unsalted butter
1 tablespoon chopped parsley
Lemon wedges, for serving
1. Using a large sauté pan over medium high heat, heat the oil. Add shrimp and sauté until pink, about 2-3 minutes. Add Old Bay Seasoning, garlic and butter, stirring to coat. Cook until garlic is fragrant, about 30 seconds.
2. Transfer shrimp to a serving bowl, sprinkle with parsley and serve with lemon wedges, an empty bowl for the shells and plenty of napkins.
Makes 4 appetizers
Nutrition information per 1 serving: 120 calories, 57% calories from fat, 8g fat, 4g saturated fat, 106mg cholesterol, 2g carbohydrates, 0g total sugar, 0g added sugar, 10g protein, 650mg sodium, 0g fiber