Jumbo Mexican Shrimp al "Ajillo"

Start by mixing 1 tablespoon of garlic with ½ cup parsley and zest from 3 lemons, finish with the 3 oz olive oil, add salt and pepper to taste.

Then in medium heat pan: Put 1 oz of olive oil as it gets hot add 1 tablespoon of minced garlic and the anchovy, followed by the shrimp previously seasoned with salt and pepper, sear on 1 side until crunchy, add 1 oz of lemon juice, and finish with a touch of parsley.

Serve with the parsley gremolatta on the side.

Source: Ocean Garden Products, Inc. and Chef Luis Nieto, Blue Water Grill, New York, NY