Grilled Shrimp
Garlic Seared Shrimp

Our Garlic Olive Oil is subtle enough to bring out the garlic flavor without overwhelming the shrimp.  It's a keeper.


1 lb. large or jumbo shrimp, peeled and deveined

3 tablespoons Garlic Olive Oil

1 clove garlic finely minced or crushed (optional)

1/2 teaspoon sweet paprika

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes

1 tablespoon Butter Olive Oil or butter

2 tablespoons lemon juice

3 tablespoons chopped parsley

Pat the shrimp dry.  Toss the shrimp in the Garlic Olive Oil.  Add the garlic (if using), paprika, salt, pepper and pepper flakes; toss again.  

Heat a cast iron or other skillet.  Pour in the shrimp with the oil and spices.  Let cook on one side until the shrimp are cooked about one half up the sides.  Turn over and cook just until opaque. 

Drizzle the lemon juice and Butter Olive Oil over the shrimp and toss everything.  Remove from the pan and sprinkle with parsley.  

Serve with rice, parsley or polenta.

* I don't add the extra garlic since I like my shrimp just mildly garlicky, but add as much as you like to make this dish your own.

** If you want a saucier pasta dish, save up to 1/2 cup of your pasta water and add it to the pan after removing the shrimp.