Plancha-Style Shrimp

Celticevergreen's Note:

This recipe is from La Huella, a parador in Jose Ignacio, Uruguay.

• Total Time: 33 mins
• Prep Time: 15 mins
• Cook Time: 18 mins

Ingredients:

Servings: 4

• 1/4 cup vegetable oil
• 4 garlic cloves
• 24 large shrimp, middle sections (peeled heads and tails left intact if desired)
• 1 medium red onion, thinly sliced
• kosher salt & freshly ground black pepper, to taste
• 2 tablespoons flat leaf parsley, chopped (garnish)
• lemon wedge (garnish)

Directions:

1. Cook oil and garlic in a small saucepan over low heat until garlic is soft but not yet golden, about 10 minutes. Remove pan from heat and let cool. Strain garlic oil through a fine-mesh sieve into a small bowl; set aside.
2. Place shrimp and onion in separate medium bowls; season with salt and pepper. Heat a cast-iron griddle over high heat until smoking. You can also cook on a barbecue grill. Arrange shrimp on one half of griddle in a single layer and onion on the other half.
3. Alternatively, using a cast-iron skillet, cook shrimp first, then onion (don’t overcrowd the pan or the shrimp will steam instead of sear). Cook until shrimp are golden brown, about 1 minute.
4. Turn shrimp and onion, drizzle with some garlic oil, and cook until shrimp are cooked through, about 1 minute longer. Divide shrimp and onion among plates; garnish with parsley. Squeeze lemon over top.