Grilled Shell-On Shrimp + Salmoriglio

Serves 4 | Prep Time: 10 minutes | Cook Time: 5 minutes

There’s a ton of flavor locked in the shells of shrimp. While you can remove the shell, I encourage you to crunch through the shrimp – like I do. Goes great with the Nectarine + Salami and Arugula Salad. This is the enjoyable Italian style of food.

Ingredients

For the shrimp

3 tablespoons (45g) extra virgin olive oil)
3 garlic cloves, micro planned
Kosher salt
1 pound (454g) wild extra large (16-20 count) shrimp

For the salmoriglio

1/4 cup extra virgin olive oil
Pinch of red chile flakes
Zest of 1 lemon
3 tablespoons lemon juice
2 cloves garlic, minced
1 cup parsley, finely chopped
1/4 teaspoon fish sauce (or 2-3 finely minced anchovies)
Salt to taste

Chef Tips

If shrimp isn’t fresh go for fish.

Preparation

Step 1

In a medium bowl, combine the olive oil and garlic. Add the shrimp into the garlic mixture; season with salt. Set aside while you prepare the grill or grill pan

Step 2 (for the salmoriglio)

Combine all ingredients in a bowl. Taste for seasoning.

Step 3

Add the shrimp to the grill and cook, turning as needed, until charred in places and pink throughout. About 5 minutes total. Transfer to a rimmed platter.

Step 4

Spoon salmoriglio all over the shrimp. Serve warm.