Transport your palate to the Spanish coast with these succulent shrimp and roasted peppers.
Using a pair of scissors, cut through the shell from head to tail and carefully remove the vein.
Add the oil and preheat the pan to 400°F/204°C (medium high).
Generously season the shrimp with kosher salt. Add the shrimp to the pan in a single layer making sure not to overlap. You may not get all of the shrimp in a single batch. Cook the shrimp for 1 minute and 15 seconds.
With a pair of tongs, carefully flip the shrimp to cook the other side.
Cook the shrimp for another 1 minute and 15 seconds on the second side.
Using a pair of tongs, transfer the cooked shrimp to a paper towel lined tray or plate. Lightly cover with foil to keep warm. Cook any remaining shrimp and if needed, wash the pan between batches.
Add the oil and preheat the pan to 435°F/225°C (high). Tilt the pan to coat evenly.
Lightly season with salt and stir occasionally. Roast the peppers for 3 minutes.
Reduce the temperature to 350°F/ 176°C (medium) before adding the sliced garlic. Continuously stir the garlic.
Stir in the salt, lemon juice, chili flakes and parsley.
Transfer the shrimp to a serving dish or plates, then spoon the roasted peppers over the top. NOTE: Advise your guests to peel the shrimp before eating!
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