Grilled Red Shrimp

Ingredients

• 8 large red prawns (preferably Mediterranean)
  
  
• Coarse salt or flaked sea salt
  
  
• A splash of extra virgin olive oil (optional)
  
  
• A few drops of lemon (optional, to taste)
  
  

How to make grilled red shrimp, step by step

1. Cleaning (optional): If you prefer, you can remove the long antennae and lightly clean the outside of the shrimp with a damp cloth, but don't peel them or remove the head. Red shrimp are cooked whole to retain all their juices.
   
   
2. Prepare the griddle: Heat the griddle (or heavy-bottomed skillet) over high heat. It must be very hot to quickly sear the shrimp.
   
   
3. Cooking the shrimp: Place the shrimp directly on the grill without adding any fat. Cook for 1 minutes per side (this may vary slightly depending on the size). You'll see them change color and release a reddish juice: that's pure flavor.
   
   
4. Add the salt: Just as you turn them, sprinkle coarse salt or salt flakes on top. Don't add salt before cooking to prevent them from losing their juices.
   
   
5. Optional ending: When you remove them from the heat, you can add a very thin stream of extra virgin olive oil or a few drops of lemon if you like that citrusy note, but it's not necessary.
   
   
6. Serve immediately. This dish is best enjoyed hot and freshly made.

Suggestions for accompaniment

• A fresh salad with arugula, fennel and orange.
  
  
• Rustic bread or focaccia to dip in the shrimp juices.
  
  
• White rice with a few drops of the juice from the heads, for those who don't want to miss out on even a bit of flavor.

Pairing and Presentation

Serve the shrimp on a hot board or plate. Pair with a dry, full-bodied white wine, such as Albariño, an Godello or even Barrel-fermented VerdejoIf you prefer sparkling wine, a good brut nature cava will enhance the marine flavors.

Garnish with a lemon wedge and a few fresh parsley leaves, but don't overdo it. Let the shrimp be the star of the show.

Extra tips and tricks

• Don't overcook them. A dry shrimp loses all its appeal. Less is more.
  
  
• Take advantage of heads: You can press them with a spoon and extract their juice to use as a sauce or to enrich rice.
  
  
• If you have time, let the shrimp rest outside the refrigerator for 10 minutes before cooking. This way, they won't lower the temperature of the grill.
  
  
• If you buy frozen shrimp, it is necessary to know how to defrost shrimp and do it slowly in the refrigerator, drying them well before cooking.