Spicy Shrimp

INGREDIENTS

SPICY OLIVE OIL SAUCE

• 3 large garlic cloves, peeled 1⁄2 teaspoon plus 1 pinch of
• kosher salt
• Zest and juice of 2 large limes
• 1⁄4 cup extra-virgin olive oil
• 2 scallions, trimmed, white and green parts roughly chopped
• 2 habanero chiles or fresh hot chiles of your choice, seeded and thinly sliced into rings
• 1⁄2 teaspoon ground black pepper

SHRIMP

• 1 pound raw jumbo red argentinian shrimp
• Kosher salt
• Ground black pepper
• Extra-virgin olive oil

DIRECTIONS

SAUCE

1. Crush garlic in garlic press
2. Add the lime zest and juice
3. et aside briefly (this will help tame the pungency of the garlic).
4. Transfer the garlic and lime juice mixture to a large mixing bowl.
5. Add the olive oil, scallions, and chiles.
6. Season with 1⁄2 teaspoon each of salt and pepper, mix to combine, and set aside.

SHRIMP

1. Defrost shrimp in bowl of cold water
2. In a large mixing bowl, add the shrimp and season with a few large pinches of salt and pepper.
3. Drizzle about 2 tablespoons of olive oil over the shrimp and toss to coat.
4. Heat a gas or charcoal grill or indoor grill pan to medium- high. Use tongs and a folded paper towel to lightly oil the grates (or you can cook over medium high heat on gas stove).
5. Arrange the shrimp on the hot grill and cook for about 3 to 4 minutes until they start to change color from gray to opaque pink.
6. Use tongs to turn the shrimp over and cook for another 2 to 3 minutes or until the shrimp begins to turn opaque pink on this side as well (cooking time will vary slightly depending on the size of the shrimp).
7. Immediately add the cooked shrimp to the olive oil sauce and toss to make sure the shrimp is well coated.
8. Transfer to a serving platter and enjoy immediately