This simple recipe highlights the sweetness of fresh shrimp, and their comforting flavor when they are marinated and then charred on a hot grill. The technique that separates this recipe from others is grating the garlic over a fine microplane. Microplaning the garlic (instead of just slicing it), leads to an added depth of flavor and intensity. —Josh Cohen
zest of 1 lemon
cleaned and deveined shrimp (I prefer to use large, meaty shrimp for this recipe)
Add the olive oil to a large mixing bowl. Grate the garlic using a fine microplane, and add the grated garlic to the olive oil. Add the chili flakes and sherry vinegar. Use a fine microplane to zest the lemon. Add the zest to the mixing bowl and save the lemon for another use. Mix the contents of the bowl and add the shrimp. Season the shrimp with salt, mix again, and let the shrimp marinate for 1-2 hours in the refrigerator.
Get your grill (or grill pan) very hot. Remove the shrimp from the marinade. You can discard any excess marinade. Add the shrimp to the grill in a single, even layer. Do not disturb the shrimp until the underside has become nicely charred with grill marks. Flip the shrimp and cook until the shrimp are just barely cooked through. Do not overcook the shrimp.
Serve the shrimp immediately, with lemon wedges (optional) on the side. Enjoy.
Born and raised in Brooklyn, I’m perpetually inspired by the diversity of foods that exist in this city. I love shopping at the farmer’s market, making ingredients taste like the best versions of themselves, and rolling fresh pasta. I learned how to make fresh pasta in Italy, where I spent the first 6 months of my career as a chef. I've been cooking professionally in New York City since 2010.