Madagascar Shrimp at Joe’s Stone Crab

This restaurant opened in the early 1900s in Miami and for years has sourced its shrimp—weighing more than a quarter of a pound—from the coast of Africa. The Las Vegas location has brought Joe’s famous seafood to the desert. The shrimp are marinated in olive oil, lemon and garlic, then grilled after being skewered on sugarcane. For a touch of Florida, they are served with key-lime aioli and a hint of curry. $13.95 lunch, $14.95 dinner, in the Forum Shops, 792-9222.



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