A “meze” dish ideally served with raki or ouzo. Your friends will love it!
Serves: 4 Preparation time: 30m Cooks in: 20m Ready in: 50m
8 large shrimps
2/3 cup extra virgin olive oil
8 cloves of garlic peeled and cut in half
2 tablespoons fresh rosemary, chopped or 1 tablespoon dried rosemary
1 cup fresh parsley, only the leaves, chopped
2 tablespoons sweet paprika in flakes or 1 teaspoon sweet paprika powder
2 tablespoons mild mustard
1 teaspoon honey
The juice and the zest of 2 lemons
Salt and freshly ground pepper
In a saucepan, add the olive oil, the garlic, the rosemary and the parsley and place over medium heat for about 5-6 minutes until the oil is sufficiently warm. Remove from heat and allow the oil to cool and get the aromas of spices and herbs. The more time you leave it, the better flavored the oil will be.
Use a fine sieve to remove the herbs and place the oil in a bowl. Add the garlic, the rosemary and the parsley in a blender and mash the ingredients.
In another bowl add the mustard, the honey, the lemon juice, the paprika and stir well.
Remove the shrimps shells and heads. If you want, keep the tail. Remove the black entrail tract.
In a large skillet add the flavored olive oil and when it burns, add the shrimp. Cook for 1-2 minutes on one side until they change color and then turn on the other side. Add the pureed mixture of garlic with the spices and stir well.
Season to taste and add the mixture with the mustard, the honey, the lemon juice and the paprika. Shake the pan for the sauce to go everywhere and remove from heat after 2 – 3 minutes.