Flat-Grilled Shrimp With Pimenton and Shaved Marcona Almonds
1/2 cup olive oil
Juice of 1 lemon
2 teaspoons sea salt
24 medium-large shrimp (about 1 pound), in the shell with heads intact
10 Marcona almonds
In a bowl, whisk together the olive oil, lemon juice and salt until well blended. Heat a plancha, grill or cast-iron skillet to high heat. Toss the shrimp in the oil-lemon mixture.
Working in batches, grill 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, increase the heat to high and sear for 2 more minutes, or until shrimp are golden. Keep the shrimp warm on an ovenproof platter in a low oven. Cook the rest of the shrimp in the same way.
When all the shrimp are cooked, arrange on a platter and serve immediately. Using a microplane or fine cheese grater, grind the almonds over the shrimp and let the almond dust sprinkle down. PC139456