after speaking with the chef about how to prepare Bahia state (beach) grilled cuisine, here's my best shot at the incredible "cah-vah-keen-ya" served at siri mole in the aproador neighborhood in rio de janiero, Brazil. using a knife blade and cutting board, 1iquify clove of garlic along with some dark Italian olive oil (don't use Portuguese or Spanish for this flavor profile) and a liberal amount of salt for each 1/4 lb of Brazilian* mini lobster tails or jumbo dark shrimp (not the white ones). cut each shell along the top and pull the meat out, but not away, from the shell. devein them if you are using shrimp. massage well with the oil mixture. If using lobster, place them back in the shell to keep the skin moist. Grill over a high flame, preferentially one from wood or charcoal. In a few minutes, test one and remove them when just browned - before they are overcooked. remove from shell if necessary, but do not break away. If using lobster, present for the diner to separate the shell and eat. Simply amazing.
*unless you are in aproador or someplace else in brazil, you can't get cavaquina and they are the heart of the dish, so these suggestions are the replacement. sort of shelfish churascaria