Gambas A La Plancha
½ cup olive oil
Juice of 1 lemon
2 tsp kosher or sea salt
24 medium-large shrimp (about 1 lb) in the shell with heads intact
In a bowl, whisk together the olive oil, lemon juice, and salt until well blended. Dip the shrimp briefly into the mixture to coat lightly.
Heat a dry skillet over high heat. When the pan is very hot, working in batches, add 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 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 shrimps are cooked, arrange on a platter and serve immediately with lemon wedges and drizzled with olive oil.