In the taverns by the quay, shrimp are not smothered in complicated sauces. Their dignity is preserved. Olive oil heats in the pan, garlic goes in — only until its aroma fills the kitchen. Then the shrimp. The sizzling is the whole recipe. Olive oil, oregano, lemon. Nothing more is needed.
Directions
Step 1: Peel the shrimp and remove the veins. Pat them dry, moisture prevents browning.
Step 2: Heat olive oil in a pan over high heat. The pan must be very hot before adding the shrimp.
Step 3: Add the shrimp and cook for 1 to 2 minutes per side. Once they turn pink and curl up, they are done, do not overcook.
Step 4: Add garlic and cook for 30 seconds. It will release its aroma directly into the olive oil.
Step 5: Season with sea salt and oregano. Remove from heat, herbs quickly lose their aroma with continued heat.
Step 6: Squeeze lemon juice over them, sprinkle with fresh parsley. Serve immediately.
