Recipe courtesy of Mary Sue Milliken and Susan Feniger

Shrimp a la Planxa

  • Level: Easy
  • Yield: 4 servings
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8 jumbo shrimps, unpeeled

Olive oil for the griddle

Sea salt

Lemon wedges


  1. Starting at the thick end of each shrimp, remove 1inch of shell and make a 1inch slit down the exposed flesh. Heat a clean griddle or skillet and wipe down with an oiled cloth. Sprinkle the shrimp with the salt and place on the hot oiled skillet to cook 1 minute. Turn and continue on second side. Finish cooking the shrimp by placing each on the slit end for 1 minute. Serve with the lemon wedges.
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