Gamberi al Limone

Ingredients

• 700 glarge shrimp — peeled
• 2lemons — zested and juiced
• 4 clovesgarlic — minced
• 4 tbspextra virgin olive oil
• 3 tbspflat-leaf parsley — chopped
• to tastefine sea salt

Method

1. Start by cleaning the 700 g of large shrimp. Remove the shells and devein them by making a shallow cut along the back and pulling out the dark vein. Rinse the shrimp under cold water and pat them dry thoroughly with paper towels to ensure they sear properly and do not stew in their own liquid.
2. Take 4 cloves of garlic and peel them. Mince the garlic finely to release its full flavor. In a large skillet, heat 4 tbsp of extra virgin olive oil over medium heat. Once the oil is shimmering, add the minced garlic and sauté it gently until it becomes fragrant and just begins to turn golden, being careful not to let it burn.
3. Add the cleaned shrimp to the skillet in a single layer. Allow them to cook without stirring for about a minute, then shake the pan gently to turn the shrimp. Continue cooking until the shrimp turn opaque and pink, which should take another 2-3 minutes. Avoid overcooking as this will make the shrimp tough.
4. While the shrimp are cooking, zest and juice 2 lemons. Once the shrimp are just cooked through, pour the lemon juice over them and sprinkle with the lemon zest. This will brighten the dish and enhance the flavor of the shrimp.
5. Chop 3 tbsp of flat-leaf parsley finely. Once the shrimp are cooked and seasoned with lemon, remove the skillet from the heat. Sprinkle the chopped parsley over the shrimp, adding a touch of fine sea salt to taste. Toss everything gently to combine, ensuring the shrimp are well coated with the lemon and parsley.
6. Serve the Gamberi al Limone immediately, ensuring the dish is warm and the flavors are fresh. The shrimp should be tender and juicy, with a vibrant lemon and parsley aroma. Enjoy this simple yet flavorful Sicilian dish as a delightful appetizer or main course.