Summer is officially here! I don't know about you, but long, hot days make me crave seafood classics like salt and pepper shrimp. I wish we could meet up at a beachside town to drink delicious cocktails and lazily nosh on seaside treats but that's not always the case.. For a quick fix, I get a pan screaming hot and sear these salt and pepper shrimp and shake up a Hibiscus Berry Aperol Moscow Mules. It's the next best thing to actually spending the afternoon at the beach.
cut into sixths
Combine 1 tablespoon of the oil, the shrimp, the salt, and half of the pepper in a bowl and toss to combined. Heat remaining 1 tablespoon of oil in a large wok or cast iron skillet over high heat.
You'll want to use freshly ground black pepper in this recipe so you get the maximum flavor potential!
When wisps of smoke come off the cast iron skillet, add the pepper and shrimp and cook, turning frequently, until just pink, about 2 to 3 minutes. Add the garlic and cilantro and cook until garlic is golden and cilantro is fried, about 30 seconds more. Serve immediately with lime wedges passed on the side.
Use a large (say 12-to-15-inch) Cast Iron Skillet for this recipe. If you use a smaller pan, you'll likely need to cook the shrimp in batches so they all lie flat and don't crowd the pan.
Food styling and photography by Aida Mollenkamp