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Print this Recipe    Gambas a la Plancha

Grilled Shrimp, Spanish Style
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.

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