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