Description
This recipe is from “Ducksoup: The Wisdom of Simple Cooking”
Ingredients
Scale
- 1 lb large shrimp, raw with heads and shells on
- 1 tbsp sea salt
- 1 tbsp dried chili flakes
- 2 lemons
- olive oil
Instructions
- Zest the lemons. Place lemon zest, salt, and red pepper flakes in the base of your mortar and pestle. Grind to combine. Cut lemons into wedges and set aside for serving.
- Coat the shrimp in olive oil and sprinkle with some of the zesty lemon chili salt (reserving the rest for serving)
- Heat a large cast iron skillet or grill pan until smoking hot. When the pan is hot, add the shrimp and grill for 3 minutes on each side.*
- Transfer the shrimp to a large serving platter. Sprinkle generously with zesty lemon chili salt and arrange with lemon wedges. You will still have some lemon chili salt reserved. You can put that in a small dish for individual servings.
- Don’t forget the napkins!
Notes
*I’ve taken to grilling my shrimp in a cast iron skillet but you can easily grill the shrimp with your gas or charcoal grill. Just make sure to get it nice and hot first. Cook time is 2-3 minutes per side.
I generally use large shrimp for this dish (around 20 to 24 a pound) but jumbo work too – just avoid the super large ones. You want at least 12 per pound.