Pakistani Shrimp Pan 2

Ingredients

• 600 gshrimp
• 4 clovesgarlic
• 80 mlolive oil
• lemonjuiced
• to tastechili
• to tastefine sea salt

Method

1. Start by cleaning 600 g of 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 with a paper towel to ensure they cook evenly and absorb flavors well.
2. In a large skillet, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add 4 cloves of garlic, finely chopped. Stir the garlic gently, allowing it to infuse the oil with its aroma, but be careful not to let it brown, as this would impart a bitter taste.
3. Add the shrimp to the skillet in a single layer. Cook them for about 2 minutes on one side until they start turning pink and opaque at the edges. Flip the shrimp over using tongs, ensuring each piece is evenly cooked.
4. Squeeze the juice of one lemon over the shrimp and sprinkle with chili to taste. Stir the shrimp gently to coat them in the lemon juice and chili, which will enhance their natural sweetness and add a hint of heat.
5. Continue cooking the shrimp for another 1-2 minutes until they are fully opaque and slightly firm to the touch. This indicates they are cooked through without becoming rubbery.
6. Taste a shrimp and add fine sea salt to taste, adjusting as necessary to balance the flavors. Serve immediately, allowing the dish's warmth and aroma to invite everyone to the table.