Shrimp SautE Piquante

° Serves 4

The secret to preparing this dish is to sauté the shrimp quickly over extremely high heat. This is best done in two skillets, or in two batches with one skillet, so there is only one layer of shrimp to absorb the intense heat. If too many shrimp are cooked at one time, they tend to boil and won’t develop the desired taste and texture.

• 1 pound shell-on medium shrimp (26–30 per pound)
• 1 teaspoon oregano leaves
• ½ teaspoon cayenne pepper
• ¼ teaspoon salt
• 3 tablespoons virgin olive oil
• 4 tablespoons water

Pat the shrimp dry with paper towels.

Sprinkle the shrimp with the oregano, cayenne, and salt. Heat 2 tablespoons of the olive oil in a large cast-iron skillet. Just when the oil begins to smoke, add half the shrimp in one layer and sauté for about 2 minutes, tossing them in the skillet or turning them with tongs so they cook on both sides. Transfer the shrimp to a bowl and add 2 tablespoons of the water to the pan. Swirl it around to melt any caramelized juices and deglaze the pan. Pour over the shrimp in the bowl.

Repeat this process with the remaining oil and seasoned shrimp and add them to the bowl. Deglaze the pan with the remaining 2 tablespoons water and pour the liquid over the shrimp. Serve immediately.

The shrimp can also be served, cooled slightly, as an hors d’oeuvre.