Pan-grilled shrimp on "killed" salad
Delight in the charred flavor of pan-grilled shrimp atop a bed of fresh, crisp "killed" salad. A burst of tangy, savory taste in every bite.
Ingredients:
- 450g unpeeled raw jumbo shrimp
- 1/4 cup grapeseed oil, divided
- 1 teaspoon fine sea salt, divided
- 8 medium garlic cloves, sliced
- 1 tablespoon crushed red pepper
- 1 small lemon
- 1/4 cup chopped fresh cilantro leaves and stems
Instructions:
- Trimming the back of each shrimp shell lengthwise using small scissors and discarding the vein, leaving the shells intact, rinse the shrimp under water and dry them gently. Combine the shrimp with 2 tablespoons of oil and 3/4 teaspoon of salt in a bowl.
- Heat up the grill to a medium-high temperature (400°F to 450°F). Put a large cast-iron skillet on the grill and let it preheat for about 5 minutes with the lid on. Remove the lid, pour the remaining 2 tablespoons of oil into the skillet, and add the shrimp. Cook the shrimp uncovered, turning them occasionally, until they start to turn pink, which usually takes 2 to 3 minutes. Mix in garlic and crushed red pepper, and continue cooking while stirring occasionally until the garlic becomes golden, the shrimp are fully cooked, and the shells start to crisp up, usually for 3 to 4 minutes.
- Take the skillet off the grill and promptly transfer the shrimp to a serving dish. Squeeze one half of the lemon over the shrimp, making sure to discard any seeds. Sprinkle cilantro and the remaining 1/4 teaspoon of salt over the shrimp. Cut the other half of the lemon into wedges and serve them alongside the shrimp.
Summary:
- Calories: 3293 kcal
- Fat: 225 g
- Protein: 229 g
- Carbs: 93 g
- Potassium: 5109 mg
- Magnesium: 548 mg