Ask your fish vendor for 2 1/25 shrimp, medium-large shrimp. Chef Young recommends shell-on shrimp to allow searing without overcooking. Makes 4 servings.
Ingredients
1 pound large shrimp in the shell, fresh or frozen
Juice of 2 lemons
2 tablespoons Old Bay seasoning
6 cloves garlic, finely minced
1/4 cup white wine vinegar
1/4 cup olive oil
1 tablespoon kosher salt or sea salt
2 tablespoons freshly ground pepper
Directions
If using frozen shrimp, allow to thaw for 15-30 minutes at room temperature. In large bowl, combine remaining ingredients, then add shrimp. Stir until shrimp are completely coated. Allow to marinate 15 minutes at room temperature.
Preheat a large saute pan (preferably cast iron) over medium-high heat. Add shrimp. Saute for about 5 minutes per side, until shrimp are nicely browned. Serve immediately with steamed rice and vegetables.
Optional sauce: In a small saucepan over medium heat, stir together 2 cups of butter substitute, a squeeze of fresh lemon juice, a tablespoon of Old Bay and 4 whole garlic cloves. When cloves begin to brown, remove from heat and pour mixture over cooked shrimp.
