Recipe ingredients and directions:

Serves 4

1/2 pound extra-large shrimp in their shells, heads on, if possible

Kosher or sea salt

Extra virgin olive oil

Freshly squeezed lemon juice

Sprinkle the unshelled shrimp on both sides with the salt and

drizzle with oil. Let sit 15 minutes. Coat a griddle or skillet

with oil and heat to the smoking point. Grill the shrimp a minute

or so, turning once. Sprinkle with lemon juice and cook briefly,

until the shrimp have just become opaque within. Serve immediately.

Category: Appetizers Recipes