Gambas con limón (Shrimp with Lemon)
Courtesy of Chef Annette Gallardo, South Bay School of Cooking, Redondo Beach, California
By Katharine A. Díaz
June/July 2006
Makes 8–10 appetizers
| 2 |
pounds large shrimp (about 30 shrimp) |
| 3/4 |
cup extra-virgin olive oil |
| 1 |
dried chili pepper (chile arbol), crumbled |
| 1/2 |
bunch fresh parsley, roughly chopped |
| 5 |
twigs fresh thyme leaves, chopped |
| 1–2 |
lemons, sliced into very thin wheels (about 1/8 inch thick) |
| 4 |
garlic cloves, sliced very thin |
|
Sea salt and pepper to taste |
1. Peel and devein shrimp, leaving tail on. Pat dry and place in large bowl.
2. Add olive oil, crumbled chili peppers, herbs, lemon wheels, and garlic to bowl. Do not squeeze lemon wheels.
3. Season with salt and pepper and toss.
4. Marinate for about an hour.
5. Heat a heavy 12-inch skillet and dump shrimp into pan
6. Cook about 2 minutes until shrimp turn pink. Serve.
Note: Serve with crusty bread for dipping.
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