Name: Tapas Bar Shrimp
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 pound extra-large shrimp (U-15s), shelled, split, and deveined; 6 ounces padrón or shishito peppers; 1 tablespoon extra virgin olive oil (preferably Spanish), plus 2 to 3 tablespoons for the griddle; 2 cloves garlic, peeled and crushed with the side of a knife; 3 tablespoons minced flat-leaf parsley; 1 teaspoon smoked or sweet paprika; ½ teaspoon hot red pepper flakes; Coarse salt (sea or kosher); freshly ground black pepper; 2 tablespoons sherry or brandy (optional); Lemon wedges, for serving

Ingredients

Special Equipment

long-handled match or butane match (optional)

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Instructions

Place the shrimp and peppers in a mixing bowl with 1 tablespoon of the olive oil, the garlic, 2 tablespoons of the parsley, smoked paprika, hot red pepper flakes, and salt and pepper to taste. Toss to mix and coat the shrimp. Let marinate while you heat the plancha.
Heat your griddle or plancha to high. Drizzle it with 2 tablespoons of olive oil and spread the oil around with a spatula.
Spoon the shrimp and peppers onto the hot plancha. Cook until the shrimp are browned on the bottom, 1 to 2 minutes. Turn the shrimp and peppers with the spatula and continue cooking until the other side are browned, 1 to 2 minutes.
If using the sherry or brandy, pour it over the shrimp and cook until evaporated. For high drama, if using brandy, touch a lit long fireplace match or butane match to it to flambé it.
Transfer the shrimp to a platter or plates and sprinkle with the remaining 1 tablespoon parsley. Serve with lemon wedges for squeezing.