Giant Shrimp with Rosemary (Camarones con Romero)

This dish is not originally Mexican.  In fact, I first tasted something similar at Joel Robuchon’s restaurant in Paris and quickly adapted it to serve at a fancy party.  It is delicious, beautiful, light, easy and fun to eat if you like to suck on the heads.  You can either grill or pan-fry in a hot pan.  You need sturdy rosemary twigs to impale the shrimp.  You can remove the vein carefully if you like (I don’t.). I serve them as an appetizer and give people napkins soaked with a  little  lemon juice to clean their hands.

Most shrimps are only available frozen and it is best to order a box and defrost them yourself.  Most fish stores do not carry them.

2 or more large head-on shrimps per person

1 rosemary twig per shrimp

I /2 cup extra-virgin olive oil mixed with 2 teaspoons minced garlic

Sea salt

Defrost shrimp and dry well.  Carefully push one rosemary sprig through each shrimp.  Brush with the olive oil and garlic and let rest in the refrigerator for an hour or so.

Heat a grill, griddle or heavy -bottomed pan and cook tehe shrimp just until they change color, about 1 – 1 1/2 minutes on each side..  Serve immediately.