4 tsp, extra-virgin, divided
20 large, peeled and deveined
6 medium clove(s), minced
1½ tsp, pimentón variety (sweet smoked paprika)
1 Tbsp, chopped
1 Tbsp, fresh, chopped (plus more for garnish)
fresh lemon juice
- Heat a large skillet over high heat until very hot. Lightly coat bottom of pan with 1 tsp oil; heat until lightly smoking. Add half of shrimp in a single layer. Cook just until golden and orange, 10 seconds; flip shrimp quickly. Cook 10 seconds more; immediately transfer to a plate. Repeat with remaining shrimp and 1 tsp oil.
- Reduce heat to medium-high; add remaining 2 tsp oil. Add garlic; cook, stirring, until light golden but not browned, about 2 minutes. Stir in pimentón; return shrimp to pan. (If pan is too small to hold shrimp, divide ingredients in half and cook in two batches.)
- Reduce heat slightly and cook shrimp until done, about 1 minute; fold in parsley, cilantro, lemon juice and salt.
- Serve shrimp with pan sauce spooned over top; garnish with cilantro.
- Serving size: 5 shrimp
Image Source:*Kevin Mazur/WireImage