Wash shrimps with water, cut the legs (pereiopods & pleopods) and rostums, cut the backs and devein them
Skew the bamboo skewers from shrimp tail to head.
Mix all together the remaining indgredients and stuff into the shrimp backs (the remaining can be spreaded onto the shrimp while grilling)
Grill them on charcoal stove or electric stove (200oC) in 12 minutes
Have this cuisine with chili sauce or seasoning, more delicious when still hot
Please use absorbing papers to dry blacktigers for easier proceeding, it also helps the blacktiger shells cripsier.
When grilling on a charcoal stove, please be sure to turn the blacktiger sides evenly and if grilling on an electric stove, please pay attention to avoid the overheating and burning of the blacktigers. If you prefer a sour-sweet taste, please make some Chili sauce or mix seasoning with some sugar and lime (lemon), this will go best with the delicious-tasty smell of the grilled blacktigers!