Large Shrimp Seared in a Dry Skillet

The large, one-eyed shrimp called gambari is native to the gulf and coastal waters all along the northwestern part of Greece

2 pounds large gambari or other large shrimp (about 3 ounces each)

2 teaspoons coarse salt

2 large lemons, cut into wedges

• Wash and pat the shrimp dry. Do not peel, but, using a sharp paring knife, remove the stringlike intestine from the underside.
• Sprinkle the coarse salt in a large, heavy nonstick skillet over medium-high heat and heat until the salt begins to “dance” on the metal. Add the shrimp, in batches if necessary, and sear until bright red, 6 to 8 minutes total. Flip to cook on both sides. Remove from the skillet and serve with lemon wedges.

makes 4 to 6 servings