Smoked Paprika Shrimp
340 g of 31 – 40 sized Shrimp (deveined, skin on, tails on)
2 Tbsp Extra Virgin Olive Oil
2 1/2 Tbsp chopped Garlic
3/4 Tsp Smoked Paprika
1/8 Tsp freshly cracked Black Peppercorns
2 Tsp Lemon juice
1 C loosely packed fresh Basil leaves
large crystal Sea Salt for finishing
If shrimp is frozen make sure they are fully thawed and drained before staring the recipe.
Place a cast iron or oven safe pan in a cold oven and heat to 400 degrees Fahrenheit. You can also use a tray if you intend to transfer the finished dish to a serving platter after cooking. I use an oven safe pan so the dish stays hot for a longer time once served and so there is one less dish to wash later on.
Mix shrimp, oil, garlic, paprika, and black pepper in a bowl and mix well.
Once oven and pan are hot, place the shrimp on the hot pan in a single layer so each shrimp is touching the hot surface of the pan. Do not crowd the pan or stack any shrimp. Close the oven door and let the shrimp cook for 5 minutes.
Using a clean dry rag, remove the hot pan from the oven and transfer to a trivet on the table. Drizzle the lemon juice over the whole pan of cooked shrimp. Spread the basil all over the shrimp and season liberally with sea salt.
Serve hot with the sides of your choice.