- SERVINGS: 8
For a more casual appetizer, cook the shrimp in their shells, leaving guests the fun of peeling them; before cooking, cut each shell down the back and remove the vein with a toothpick.
Fast Hors d'Oeuvres
- 1/4 cup extra-virgin olive oil
- 5 garlic cloves, smashed
- 1 pound medium shrimp, shelled and deveined
- 1 teaspoon fine sea salt
- In a large resealable plastic bag, combine the olive oil and garlic. Add the shrimp and let marinate at room temperature for 30 minutes, turning occasionally, or refrigerate for up to 4 hours for a stronger garlic flavor.
- Heat a heavy broiler pan or 2 large heavy skillets over 2 burners. Add the shrimp in a single layer and cook over moderate heat until browned on the bottom and pink around the edges, about 1 minute. Quickly turn the shrimp and cook until just opaque throughout, about 1 more minute. Transfer the shrimp to a medium bowl, toss with the salt and serve.