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PHILIPPINES, PART 2

By Steven Raichlen, 5-time James Beard Award-winner and Barbecue Hall of Famer

GRILLING, PHILLIPINES-STYLE (PART 2)
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A few weeks ago, we deputized our friend Alex Paman to be on the lookout for Filipino grilled specialties during a planned trip, and he generously shared his photos with us. (For more, see the most recent blog below.) Of the photo above, he says, “Grilled seafood platters are a staple in many of the Philippines’ world-class beach resorts. This one, from Plantation Bay, features scallops, shrimp, mussels, and slipper lobsters.”

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Oysters and other shellfish can be grilled upon request
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Native tiger prawns can reach lengths of up to 9 inches, and are often butterflied and then grilled.
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The fierce mantis shrimp is sold in individual containers (recycled soda bottles) to keep them from attacking each other. Divers approach these formidable crustaceans with caution; these shrimp have even been known to break aquarium glass.