1/2 kilos shrimp, uncooked, peeled but with tails and deveined
vegetable oil
coarse kosher salt
1/2 cups extra virgin olive oil, (marinade)
1 tablespoon garlic, finely chopped
2 tablespoons fennel seeds, (marinade)
1 1/2 tablespoons dried chile, crushed red pepper
1/4 cups parsley, chopped
1 tablespoon dried chile, or piquín chili
lime juice
Preparation
30 mins
0 mins
Low
Prepare the marinade by mixing 1/2 cup of olive oil, 1 tablespoon of finely chopped garlic, the fennel seeds, and 1 1/2 tablespoons of crushed red pepper. Let the shrimp marinate for at least 20 minutes.
Heat a skillet over high heat and add 1 tablespoon of oil. When it is very hot, add a layer of shrimp. Sprinkle with salt. Sear on one side for 1-2 minutes (without flipping them) until the edges turn pink. Flip them over and sear for another 2 minutes until cooked through.
Arrange on a platter and squeeze the juice of 1 lemon on top. Sprinkle with chopped parsley and additional chili powder.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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