Grilled Shrimp
Ingredients
- 800 gWild shrimp (whole and patted dry)
- 4 pcGarlic (finely minced)
- 1 pcFlat-leaf parsley (chopped)
- 3 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pcCitrus limon (L.) Burm. f. (in wedges)
Method
Shrimp seared on a smoking hot grill until the shells turn bright red and crispy. The flesh remains pearly and juicy, infused with garlic that browns without burning.
- 1
Finely mince the garlic and chop the flat-leaf parsley. Cut the lemon into wedges. Ensure the shrimp are bone dry so they sear instead of steaming.
- 2
Heat the plancha or a heavy cast-iron skillet until lightly smoking. Pour in the olive oil and add the shrimp. They should sizzle immediately. Let them color for 2 minutes without moving.
- 3
Flip the shrimp. Add the minced garlic and sea salt. Toss vigorously so the garlic coats the shells without burning. Once the garlic smells nutty, it is done.
- 4
Turn off the heat. Throw the parsley over the shrimp and squeeze one lemon wedge. The juice will deglaze the pan drippings and coat the shrimp.
Frequently asked questions
How do you get this dish right?
- Do not peel the shrimp before cooking: the shell protects the meat and provides that charred flavor.
- The grill must be smoking hot. If it doesn't hiss when the shrimp hits the surface, wait.
- Always add garlic at the very end; it burns in 30 seconds and turns bitter.
How long does this dish keep?
Eat immediately. Reheated shrimp becomes rubbery.
