- Serves 2-4 depending on portion size
There are many variations of this dish, here is mine. I use fresh giant shrimp, olive oil, butter, garlic, parsley and lemon. It comes together very quickly, actually it takes longer to clean and devein the shrimp than to make this. Serve with pasta in a simple garlic and olive oil sauce or my favorite is a big hunk of warm bread and a salad. —sdebrango
fresh large shrimp peeled and deveined
large garlic clove peeled
pinch of sea salt
juice of 1 lemon
handful of flat leaf parsley chopped
splash of olive oil
- Clean and devein your shrimp. Lay them on paper towels to dry (Its important that they be as dry as possible) I pat them dry then lay them on fresh dry paper towels for 15-30 minutes.
- Peel your garlic clove and slice, place in mortar with a pinch of sea salt and smash it, add some of the olive oil and mix it up. Place shrimp either in bowl or ziplock bag, pour the garlic and oil from the mortar onto the shrimp, add the rest of the oil and the lemon zest. Refrigerate for 30 minutes Smoosh the bag around to make sure the shrimp are coated with the marinade.
- Turn broiler on and position rack in second rung closest to the flame. Heat skillet so that its very hot. Place some shrimp (I do 6 at a time) in the very hot pan and sear them just about a minute or less on each side (this will depend on the size of the shrimp). Immediately remove to a plate and add more shrimp. Continue until all the shrimp are seared. They will not be cooked through. You may have a little olive oil and garlic left from the marinade. I just dumped it in the skillet after the shrimp were cooked and quickly browned the garlic and poured it over the shrimp.
- You will either need an oval gratin pan or a baking dish. Add the butter, splash of olive oil and lemon juice and place in the oven for a few minutes so that the butter melts. Remove from the oven place the shrimp in the baking pan or pans, spoon some of the butter/olive oil/lemon juice on top of shrimp and place them in the oven for 5 minutes. Remove, check for doneness. Sprinkle with the chopped parsley, a pinch of sea salt and some pepper.