Gulf Shrimp + Lemon Vinaigrette

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

A few ingredients. Amazing results. My family and I like to cook the shrimp with the head on; there’s lot’s of flavor there. But you can certainly purchase without the head.

Ingredients

1.5 – 2 pounds head on gulf shrimp, peeled and deveined (or without head if you so desire)
1 clove garlic, micro planned
Juice and zest of one lemon
Kosher salt to taste
Extra virgin olive oil

Chef Tips

The key to cooking shrimp is high heat and not overcooking them. 80% of the cooking happens on one side. Add more variety and next time add a small spoonful of smoked paprika for a slightly smoky tasty peppy taste.

Preparation

Step 1

Make the lemon vinaigrette; combine the lemon juice, garlic, salt, olive oil in a bowl and whisk to combine. Alternatively, place all ingredients in a jar and shake.

Step 2

Season shrimp with salt and a little drizzle of olive oil. Preheat a cast iron pan over medium high heat. You should hear a sear when the shrimp hits the pan; test one. If not, wait another 30 seconds. Sear the shrimp on one side; about 30 seconds. Repeat on the other side.

Step 3

Place the shrimp on a nice platter. Spoon over some the vinaigrette and microplane some fresh lemon zest.