1 pound U-15 Authentic Mexican Shrimp about 16 each
2 tablespoons garlic clove, minced
1 cup chopped parsley
3 each whole lemons, squeezed and zest
1 tablespoon chopped anchovy
4 ounces extra virgin olive oil
2 tablespoons garlic clove, minced
1 cup chopped parsley
3 each whole lemons, squeezed and zest
1 tablespoon chopped anchovy
4 ounces extra virgin olive oil
Preparation
Start by mixing 1 tablespoon of garlic with 1/2 cup parsley and zest from 3 lemons, finish with 3 ounces of the olive oil, add salt and pepper to taste. Set aside.
Then in a medium heat pan, put remaining 1 ounce of olive oil. As it gets hot add remaining 1 tablespoon of minced garlic and the anchovy, followed by the shrimp which were previously seasoned with salt and pepper. Sear on 1 side until crunchy, add 1 ounce of lemon juice and finish with a touch of parsley.
Serve with the parsley gremolatta on the side.
Chef Luis Nieto of Blue Water Grill, New York, NY
Source:The Mexican Shrimp Council
