Spanish tapas: grilled prawns

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Gambas a la plancha (Pan-grilled shrimp)

A truly classic Spanish tapa, this recipe is quick, easy, and full of flavour.

INGREDIENTS

Units: Metric | Imperial(US)

1/2 1/2 cup olive oil
1 1Juice of lemon
2 2teaspoons sea salt
24 24medium-large shrimp in the shell with heads intact
Handful of fresh flat-leaf parsley leaves, minced

METHOD

To season the shrimp, whisk together lemon juice, salt and pepper. Drizzle generously with olive oil.

Heat a dry pan over high heat. Working in batches, add the shrimp in a single layer without crowding. Sear for 1 minute. Decrease the heat to medium and continue cooking for 1 minute longer.

Turn the shrimp and sear for 3 more minutes, until they are opaque throughout and the shells begin to brown.

Keep the shrimp warm on an ovenproof platter in a low oven. Cook the rest of the shrimp in the same way and when you’re ready to serve, garnish with parsley.