Crevettes sautées à l’huile d’olive et à l’ail, express

Ingrédients

• 1 pound raw jumbo (16-20) shrimp (peeled and deveined)
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon Diamond kosher salt (or 1/4 teaspoon of fine sea salt or Morton's kosher salt)
• Freshly ground black pepper (to taste)
• 2 teaspoons fresh grated garlic (or very finely chopped garlic)
• 1/4-1/2 teaspoon crushed red pepper (or to taste)
• 2 tablespoons chopped fresh herbs (such as thyme, rosemary, oregano, tarragon or parsley; or 1 teaspoon dried herbs or an herb blend)
• 1 tablespoon freshly squeezed lemon juice (about 1/2 a lemon)
• 2 teaspoons fresh grated lemon zest

Préparation

1. 1

   Pat the shrimp dry with a paper towel. Combine in a bowl with 2 tablespoons of the olive oil, salt and black pepper and their evenly coated. At this point, you can cook the shrimp immediately or refrigerate up to 6 hours ahead.

2. 2

   Preheat a large nonstick skillet over medium-high heat for 1-2 minutes, or until a drop of water sizzles and evaporates immediately. Pour in the remaining 2 tablespoons olive oil and arrange the shrimp in the pan.

3. 3

   Cook until the shrimp turn pink and slightly browned on one side, which should take about 2 minutes. Add the garlic, red pepper and herbs to the pan and stir. Continue cooking, stirring frequently, 1-2 minutes, until the shrimp are uniformly pink and cooked through and the garlic smells delicious. If your shrimp are smaller than 16/20 per pound, they will be done in about 30 seconds.

4. 4

   Remove the pan from the heat. Add the lemon juice and sprinkle the shirimp with the lemon zest. Serve and enjoy!