Cast Iron Garlic Shrimp

• 1/2 cup olive oil, divided
• 4 cloves garlic, minced
• 1/2 teaspoon Espelette pepper
• 3 tablespoons lemon juice, divided
• 2 teaspoons kosher salt
• 1 pound large shrimp
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh parsley

Shrimp may be cooked with their shells on, or with shells removed.

In a small saucepan set over medium-low heat, heat 3 tablespoons olive oil with the garlic. Cook 5 minutes until the garlic is just turning golden, being careful not to burn. Remove from heat, stir in the pepper and set aside.

Heat a cast iron griddle over medium-high heat for 5 minutes. In a medium bowl, stir together the remaining olive oil, 2 tablespoons lemon juice and salt. Lightly dip the shrimp in this mixture, then place on the hot, dry griddle. Cook the first batch in a single layer 2 minutes per side, until pink and the shells are browning. Remove to a bowl and cook the remaining shrimp.

Once all the shrimp are cooked, remove the griddle from the heat. Toss the shrimp with the reserved garlic oil and an additional pinch of salt, if desired. Pour the shrimp back onto the warm griddle for serving. Drizzle with the remaining lemon juice and top with lemon zest and parsley.