Camarones con Cebollitas Rojas y Ajo
(Shrimp with Shallots & Garlic)
3 lbs. unpeeled shrimp (16-20 shrimp per pound)
8 firm shallots, peeled and thinly sliced crosswise
8 garlic cloves, peeled and thinly sliced crosswise
1/3 C. + 2 T. extra virgin olive oil
1 t. salt
1 t. cayenne pepper
1 t. paprika
Rinse shrimp in ice-water. Pat dry with paper towels. Using a small serrated knife, cut each shrimp in half lengthwise (do not peel them). Tip: Put shrimp in front of you on a cutting board with its back facing your right hand (if you are right-handed). Hold shrimp in place by putting your fingers flat on top of it. Then, carefully start sawing through it with serrated knife. Transfer to a nonreactive bowl.
Mix together shallots, garlic, 1/3 cup olive oil and salt. Add to shrimp and stir until they are completely coated. Sprinkle on cayenne and paprika and mix well. Refrigerate for 1 hour.
Heat 2 tablespoons olive oil in a large nonstick skillet. When oil is very hot, but not smoking, add shrimp and saute until they just turn pink, about 3 minutes.
Squeeze in lime juice, stir and serve immediately.