Serves: 4
INGREDIENTS
- 1 Pound Medium Sized Shrimp (24-32 count), peeled and deveined, tails left on
- ˝ cup Fairway Extra-Virgin Olive Oil
- Fresh juice and zest of 1 Lemon
- 3-4 small red chile peppers, seeded and finely chopped
- 2 sprigs rosemary leaves, finely chopped
- 2 garlic cloves, peeled and finely chopped
- Fairway Sea Salt to taste
DIRECTIONS
- In a large bowl, toss the shrimp with oil, lemon juice, chile peppers, rosemary, garlic, and a pinch of salt.
- Cover and refrigerate for 30 to 45 minutes.
- Light the grill or heat a cast iron pan over high heat until very hot.
- Remove the shrimp from the marinade and grill or sear them until just pink and opaque, about 1 minute per side.
- Transfer the cooked shrimp to platter.
- Sprinkle with lemon zest and season with sea salt to taste. Serve immediately.
Chef’s Note: This is an extremely delicious and easy way to enjoy shrimp. Leaving the tails on means there's less chance that the shrimp will slip through the grill grate. And they're a perfect finger food. After you've cooked them, you can serve them hot or at room temperature with salad greens (frisee, Boston, whatever you like) and a vinaigrette, or as a main course with just about anything.
