Garlic-Lemon Shrimp
For 6 main-course servings
Either garlic or lemon is a wonderful way to enhance the flavor of shrimp. This recipe includes both of them in a garlicky citrus vinaigrette that does double duty. It’s used for cooking the shrimp as well as serving them.
Jumbo is the ideal size shrimp for the recipe, but somewhat smaller ones can be used in a pinch.
Note
In this dish the shrimp keep their heads and tails to lend the dish more flavor.
Special equipment
• A heavy, broad-based (about 12-inch-diameter) saucepan or Dutch oven, broad enough to hold all of the shrimp at once in no more than a double layer
For the citrus vinaigrette
3 tablespoons freshly squeezed lemon juice
3 tablespoons key lime juice (fresh preferred)
½ cup chopped fresh Italian (flat-leaf) parsley leaves
2 tablespoons finely chopped fresh garlic
1¼ cups extra-virgin olive oil
¼ teaspoon kosher salt, or to taste
⅛ teaspoon freshly ground black pepper
1. In a large mixing bowl, combine the lemon and lime juice juices, parsley, and garlic, whisking until well mixed. Very gradually add the olive oil in a thin, steady stream, whisking constantly until all is incorporated and the mixture looks a bit creamy.
2. Whisk in ¼ teaspoon kosher salt and the pepper.
3. Before using the vinaigrette, refrigerate overnight in a covered container to let the flavors develop, then season with more salt if desired. Keep refrigerated and use within four days.
For finishing the dish
¼ cup olive oil, not extra-virgin
30 jumbo shrimp,* peeled and deveined, but with heads and tails left on
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 lemons, cut in half, for garnish
warm French bread, for serving
*If jumbo shrimp are not available, use 2 to 2½ pounds of the largest shrimp (with heads and tails) you can find.
1. In a heavy, broad-based (about 12-inch-diameter) saucepan, heat the olive oil over high heat until it is just short of smoking, about two minutes.
2. Add the shrimp in a single layer as much as possible, and include any heads that may have come detached. Sprinkle over the shrimp ½ teaspoon kosher salt and ½ teaspoon pepper and, without stirring, cook the shrimp for one minute.
3. Reduce the heat to medium-high, and cook the shrimp until pink on both sides, about three minutes, turning each shrimp over at least once.
4. Add 1½ cups of the citrus vinaigrette to the pan. Continue cooking until the vinaigrette just begins to bubble and the shrimp are barely done, about 45 seconds more, moving the shrimp around with a spoon so the vinaigrette flows evenly around all the shrimp.
5. Remove from heat and let the shrimp sit in the pan for about 30 seconds, then pour the shrimp and sauce into a large shallow pasta bowl or onto a large serving platter.
6. Drizzle the remaining vinaigrette over the shrimp and garnish with lemon halves.
Serving Suggestion: Serve family style while the shrimp are still piping hot, accompanied by warm French bread to sop up the sauce.
