Return of the Killer Shrimp [Restaurant review]
Samantha Mallory and Amanda Soler serve up Killer Shrimp’s mango wedge salad. The first time I heard the name Killer Shrimp, I thought it might be the name of a monster movie. I could imagine the low-budget sets, the plucky heroine, the animatronic creature towering over buildings and clicking its evil claws as it destroys large swathes of the South Bay. Its motivation for doing so would remain unstated, since shrimp feed mainly on plankton and there isn’t much east of PCH, but you don’t watch giant creature movies expecting scientific accuracy. As it turned out the sign I saw wasn’t for a movie, but a branch of a restaurant started by a rock star named Lee Michaels. The first Killer Shrimp in the South Bay opened over a decade ago in an awful upstairs space in Redondo, and they served only one thing: shrimp in a spicy tomato-based sauce, with your choice of bread, rice or pasta, and soft drinks or beer to go with it. They closed after only a year; though other locations remained open and they expanded as far north as Santa Barbara, the hidden one-item restaurant idea didn’t fly here. Fast forward a bunch of years and a new Killer Shrimp restaurant is open, and the management has…
Read this story on easyreadernews.com