Shell-On Shrimp With Rosemary, Garlic & Chile

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1/4 cup olive oil

1 1/2 pounds whole, shell-on shrimp (if you can find them with the heads on, even better)

1 dried chile, such as chile de árbol

2 sprigs rosemary, finely chopped

2 garlic cloves, peeled and finely chopped

2 lemons, cut into quarters

Flaky sea salt

Directions

Heat the oil in a heavy pan (a cast-iron pan is great for this), large enough for the shrimp to fit in one layer. When the oil is hot, start adding the shrimp to the pan—just a few at a time so as to not chill the oil. Cook for 3 to 4 minutes, until the shrimp turn pink and the shells start to crisp up. Flip the shrimp and continue to cook on the other side.

Add the chile, rosemary, and garlic and cook, tossing occasionally, for 2 to 3 more minutes, until heated through.

Using a slotted spoon, remove the shrimp with as much of the garlic and rosemary as you can get. Season immediately with salt so that it sticks to the shells.

Serve with lemon wedges to squeeze over the shrimp. Eat everything: The shells will be crispy and flavorful.