Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon paprika (smoked or sweet)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Want Shrimp Head On? Try THESE

Instructions:

1. Marinate the Shrimp:
   • In a bowl, combine the minced garlic, lemon zest, lemon juice, extra-virgin olive oil, paprika, salt, and freshly ground black pepper. Mix well.
   • Add the peeled and deveined shrimp to the marinade, ensuring they are well coated. Let them marinate for about 15-20 minutes in the refrigerator.
2. Preheat the Grill:
   • Preheat a grill or grill pan to medium-high heat. You can also use a stovetop griddle or skillet.
3. Grill the Shrimp:
   • Thread the marinated shrimp onto skewers or simply place them directly on the grill grates.
   • Grill the shrimp for about 2-3 minutes per side, or until they turn pink and opaque with nice grill marks. Be careful not to overcook, as shrimp cook quickly.
4. Garnish and Serve:
   • Remove the grilled shrimp from the heat and place them on a serving platter.
   • Garnish with freshly chopped parsley and serve with lemon wedges on the side.
5. Enjoy:
   • Serve your Gambas a la Plancha immediately as a light and refreshing summer dish.

• You can add a pinch of red pepper flakes to the marinade if you want to add some heat to the dish.
• Serve the grilled shrimp over a bed of fresh greens or with a side of Spanish-style rice for a complete meal.