Giant Shrimp with Rosemary (Camarones con romero)
This dish is not originally Mexican. In fact, I first tasted something similar at Joël Robuchon’s restaurant in Paris and quickly adapted it to serve at a fancy party. It is delicious, beautiful, light, easy and fun to eat if you like to suck on the heads. You can either grill or pan-fry in a hot pan. You need sturdy rosemary twigs to impale the shrimp. You can remove the vein carefully if you like (I don’t). I serve them as an appetizer and give people napkins soaked with a little lemon juice to clean their hands.Most shrimps are only available frozen and it is best to order a box and defrost them yourself. Most fish stores do not carry them.
Ingredients
- 2 or more large head-on shrimps per person
- 1 sprig rosemary per shrimp
- ¼ cup extra-virgin olive oil
- 2 teaspoons minced garlic
- Sea salt
Instructions
- Defrost shrimp and dry well. Carefully push one rosemary sprig through each shrimp.
- Combine the olive oil and garlic.
- Brush shrimp with the olive oil and garlic mixture and let rest in the refrigerator for an hour or so.
- Heat a grill, griddle, or heavy-bottomed pan and cook the shrimp just until they change color, about 1-1½ minutes on each side. Serve immediately.