West African Shrimp Pan

Ingredients

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

Method

1. Begin by cleaning the 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 sear properly in the pan.
2. Peel and finely mince the 4 cloves of garlic. In a large skillet, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the minced garlic and sauté, stirring constantly, until the garlic is golden and fragrant, about 1 to 2 minutes. This will infuse the oil with a rich, aromatic flavor.
3. Add the cleaned shrimp to the skillet in a single layer. Cook the shrimp, turning them occasionally, until they turn pink and are just opaque in the center. This should take about 3 to 4 minutes. The shrimp should be firm to the touch but not rubbery, indicating they are perfectly cooked.
4. Squeeze the juice of one lemon over the shrimp in the pan, ensuring even distribution. Add chili to taste, adjusting the amount based on your heat preference, and sprinkle with fine sea salt. Stir everything gently to combine and allow the flavors to meld for about a minute.
5. Taste a piece of shrimp to check for seasoning. Adjust the salt if necessary, keeping in mind that the flavors should be balanced and vibrant. Serve the shrimp immediately, garnished with any remaining lemon wedges for an extra burst of freshness.