Ingredients:

  • 1 lb (450 g) Large Shrimp or Prawns, 16/20 count (peeled, deveined, defrosted)
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil (for pan seasoning)
  • 4 Tbsp (56 g) Unsalted Butter, melted
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 4 cloves Garlic, minced finely
  • 1 tsp (5 ml) Lemon Zest (from about 1 medium lemon)
  • 2 Tbsp (30 ml) Lemon Juice, freshly squeezed
  • 1 tsp (5 ml) Smoked Paprika
  • ½ tsp (2.5 ml) Dried Oregano
  • ½ tsp (2.5 ml) Black Pepper, freshly cracked
  • ¾ tsp (4 ml) Kosher Salt
  • 2 Tbsp (30 ml) Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prepare the Equipment and Heat Source: Adjust the oven rack to the highest position (4-6 inches) and preheat the broiler on high (500°F/260°C) for at least 5 minutes. Line a sheet pan with foil, place an oven-safe wire rack inside, and lightly coat the rack with 1 Tbsp of olive oil to prevent sticking.
  2. Prepare the Shrimp and Paste: Thoroughly pat the peeled shrimp dry with paper towels. In a small bowl, combine the melted butter, 2 Tbsp olive oil, minced garlic, lemon zest, smoked paprika, oregano, salt, and pepper. Stir well. Add the dried shrimp and toss thoroughly until every piece is evenly coated in the butter mixture.
  3. Arrange and Broil (The Sprint): Transfer the seasoned shrimp to the oiled wire rack, arranging them in a single layer without overlapping. Place the sheet pan under the preheated broiler. Cook for 2 to 3 minutes.
  4. Flip: Carefully pull the pan out (using oven mitts) and quickly flip each shrimp with tongs.
  5. Finish Broiling: Return the pan to the broiler for an additional 2 to 3 minutes, or until the shrimp are opaque pink, curled into a C-shape, and starting to show a few charred, brown edges (Total cook time: 4-6 minutes).
  6. Garnish and Serve: Remove the pan immediately. Drizzle any residual pan juices over the shrimp. Sprinkle generously with fresh parsley and serve immediately.