Wendell's Shrimp a la Plancha

Wendell saw this recipe in this week's Crave section of the Star Advertiser and whipped this up the other night for dinner.  It was yummy.

 

INGREDIENTS

Yield:4 appetizer servings, 2 to 3 entree servings

• 1pound extra-large shrimp, shelled, split and deveined
• 1tablespoon extra-virgin olive oil (preferably Spanish), plus 2 to 3 tablespoons for greasing
• 2tablespoons minced flat-leaf parsley
• 2 to 4garlic cloves, peeled and crushed with the side of a knife
• 1teaspoon pimentón (optional)
• Coarse sea salt and freshly ground black pepper
• 2tablespoons brandy or sherry (optional)
• Lemon wedges, for serving
• 
  

  PREPARATION

  1. Step 1

     Place the shrimp in a medium bowl with 1 tablespoon olive oil, 1 tablespoon parsley, the garlic, pimentón (if using) and salt and pepper; toss to mix. Let marinate for 10 minutes while you heat the griddle.

  2. Step 2

     Heat your griddle to high heat (500 degrees). If using a gas-fired griddle, set it to high. If using a freestanding griddle, the flat side of a grill pan or a large cast-iron skillet, heat it on your stove over high heat or over a direct fire on your grill. To check the temperature, shake a few drops of water onto it. When properly heated, the water will evaporate in 1 to 2 seconds. Drizzle the griddle with olive oil (start with 2 tablespoons, adding more as needed) and spread the oil around with a spatula.

  3. Step 3

     When ready to cook, spoon the shrimp onto the griddle in a single layer and cook until browned underneath, 2 to 3 minutes per side.

  4. Step 4

     If using the brandy or sherry, carefully pour it over the shrimp and cook until evaporated. For high drama, touch a lit long fireplace match or butane match to it to flambée it.

  5. Step 5

     Transfer the shrimp to a platter or plates and sprinkle with the remaining 1 tablespoon parsley. Serve with lemon wedges.