Garlic aficionados are singing the praises of the grilled jumbo shrimp ($11) at Julia’s Bistro (3722 Main, 713-807-0090). Four giant butterflied shrimp swim in a pool of mojo de ajo, an oil-based sauce heavily laced with garlic, tiny cubes of red pepper and tomato (which add a brilliant touch of color), vinegar, spices and a dash of hot sauce. For an additional garlic fix, try the spinach Catalan or the yucca. The spinach is cooked with olives, capers, red pepper pieces and garlic, while the unassuming yucca is simply sautéed in — that’s right — even more garlic.
This article appears in Mar 31 – Apr 6, 2005.