For 6 persons
- 1.5 lb large shrimp, peeled and deveined, shell off
- kosher salt and black pepper
- Extra virgin olive oil
- 1 small head garlic, top trimmed off
- 130g chopped fresh cilantro leaves or basil
- 1 lime juice
- 1 tablespoon dry white wine
- 3 to 4 tablespoon Extra virgin olive oil
- 2 tablespoon chili paste
Preheat your oven to 200°C.
Trim the top off the garlic head to expose a bit of the cloves, but keep the garlic cloves intact.
Drizzle generously with olive oil and wrap in foil. Roast the garlic in the heated oven for about 10 minutes or until slightly tender and fragrant.
When ready, remove from the oven. Let cool briefly. then peel and crush or chop the roasted garlic as finely as possible.
In a small bowl, combine the roasted garlic with fresh cilantro or basil, lime juice, white wine, extra virgin olive oil and chili paste.
Whisk together and set aside.
Heat cast iron skillet over high heat.
Pat shrimp dry and season with salt and pepper, drizzle a little extra virgin olive oil and toss.
Arrange shrimp on heated surface and cook for about 2 on one side or until the shrimp turns just pink, then flip over and cook until the shrimp turns just pink, maybe another 1 to 2 minutes (even the largest shrimp will be ready within about 5 minutes, so be careful not to overcook it).
Toss the shrimp with the sauce and serve! Immediately toss the grilled shrimp in the delicious roasted garlic sauce.