1 pound peeled jumbo shrimp 1/4 cup grapeseed oil, divided 1 teaspoon fine sea salt, divided 8 medium garlic cloves, sliced 1 tablespoon crushed red pepper 1 small lemon 1/4 cup chopped fresh cilantro leaves and stems Heat your griddle to medium heat and add shrimp; cook, uncovered, turning occasionally, until shrimp begin to turn pink, 2 to 3 minutes. Add garlic and crushed red pepper; cook, stirring occasionally, until garlic is golden, shrimp are cooked through, and shrimp shells are beginning to crisp, 3 to 4 minutes. Remove the griddle from the heat and immediately transfer the shrimp to a serving platter. Cut lemon in half; squeeze 1 lemon half over shrimp (discarding seeds). Sprinkle shrimp with cilantro and remaining 1/4 teaspoon salt. Cut the remaining lemon half into wedges, and serve with shrimp.Ingredients
Directions