Shrimp in Herb Oil
This is an adaptation of a Bon Appétit recipe: Head-On Prawns with Chile, Garlic, and Parsley. While prawns are wonderful and luxurious, they can be hard to find and expensive. I've adapted their recipe for regular ol' shrimp and change the sauce to be a board sauce, which I feel does away with some of the excess oil. This recipe is a real crowed pleaser and encourages people to eat with their hands. Just warn them that the shells are still on! Yields 4 generous servings. Double or triple as necessary.
- 2 pounds shrimp, preferably shell-on
- ½ large shallot
- Handful parsley
- 1 lemon
- 3 cloves garlic
- 1 teaspoon capers
- ½ teaspoon red pepper flakes, plus more
- ¼ cup extra-virgin olive oil
- Salt & Pepper
- De-leg the shrimp without detaching the shell. If desired, remove the sand vein with a very sharp knife.
- Toss the shrimp in a glug of olive oil and a big pinch of salt and pepper. Set aside.
- On a cutting board, mince the parsley and zest the lemon onto it. Finely mince the garlic and mash with the capers and a pinch of salt. Sprinkle the red pepper flakes over the parsley mixture.
- Pour the olive oil and a big pinch of salt and pepper over the parsley mixture right onto the cutting board. Carefully rock your knife over the mixture to finely mince everything and mix it together. Transfer to a bowl and squeeze half of the lemon into it. Cut the other half into wedges.
- Grill or sauté the shrimp over very high heat just until they're bright pink, no more than 4 minutes.
- Immediately toss the shrimp in the board sauce and serve with the lemon wedges.