Roberto's gambas Mozambique from Espana Restaurant Recipe - Los Angeles Times

Name: Roberto's gambas Mozambique from Espana Restaurant Recipe - Los Angeles Times
Ingredients: 3 tablespoons olive oil; 2 heaping teaspoons chopped garlic; 1/4 cup diced onion; 16 to 20 large shell-on shrimp (21- to 25-count per pound); 1/4 cup beer; 1 teaspoon Sazon (also spelled Sason) with cilantro, a prepared Latin spice blend (a similar Latin spice blend may be substituted); 2 tablespoons butter; Tabasco, or another vinegar-based hot sauce, to taste; Juice of 1 lemon; 1/2 cup coconut milk; Sea salt; 2 tablespoons chopped fresh cilantro

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Dear SOS: Last summer, my girlfriend and I spent our vacation on Florida's Amelia Island. We stopped by a lovely, quaint Spanish restaurant in Fernandina Beach called Espana. Its gambas Mozambique...

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Ingredients

3 tablespoons olive oil
2 heaping teaspoons chopped garlic
1/4 cup diced onion
16 to 20 large shell-on shrimp (21- to 25-count per pound)
1/4 cup beer
1 teaspoon Sazon (also spelled Sason) with cilantro, a prepared Latin spice blend (a similar Latin spice blend may be substituted)
2 tablespoons butter
Tabasco, or another vinegar-based hot sauce, to taste
Juice of 1 lemon
1/2 cup coconut milk
Sea salt
2 tablespoons chopped fresh cilantro