Recipe: Pan-Seared Spicy Lemon-Garlic Shrimp

Grilling in cities can be dangerous, a pain, or illegal. But this stove-top alternative to barbecued shrimp proves to be just as satisfying.

Serves 4, as an appetizer

    • 12 large or 16 medium shrimp, peeled and de-veined
    • 2 garlic cloves, finely minced
    • 3 teaspoons kosher or large-grained salt
    • ½ teaspoons cayenne pepper
    • 1 teaspoon paprika
    • 3 tablespoons olive oil
    • juice of one lemon
    • vegetable oil

Using the back of a spoon, grind garlic and salt together until they form a paste. Mix in the rest of the ingredients, grinding with a spoon to maintain the pasty texture. Toss with the shrimp and let sit for an hour in the fridge.

Heat three tablespoons vegetable oil in a pan until shimmering. Add shrimp and cook about two minutes per side, or until they turn red (don't overcook, or they'll get tough.)

Serve immediately.

To read about Sophie's quest for great grilled food without a grill, click here.

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Sophie Brickman is a writer living and cooking in New York City. More

Sophie Brickman is a writer living and cooking in New York City. She is a graduate of Harvard College and the French Culinary Institute.

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