1/2 cup extra virgin olive oil
1 half white onion
peeled and coarsely chopped
6 cloves garlic
large, smashed and peeled
1 tsp kosher salt
adjust to taste
1/2 tsp freshly ground black pepper
1 lb shrimp
medium or larger, shell-on, deveined
1/2 cup extra virgin olive oil
1 tbsp lemon juice
freshly squeezed
We often make this recipe when the shrimp go on sale at Whole Foods. It is super easy to prepare and everyone in the family enjoys this dish, including our two-year-old our daughter. She especially enjoys bites of shrimp dipped in the sauce. If we have any leftovers, our daughter often eats them - peeled and at room temperature - for lunch the next day.
Purée 1/2 cup oil, onion, garlic, salt, and pepper until almost smooth. We usually use an immersion blender and a wide-mouthed mason jar for this task, but a blender, magic bullet, or a food processor would work as well.
If needed, de-vein the shrimp. Transfer the shrimp and oil mixture into a medium bowl. Stir to coat. Cover and marinate the shrimp for 1 hour.
If serving the shrimp with baguette, slice then crisp it in the oven or toaster right before cooking the shrimp.
Preheat a large heavy-bottomed pan over high heat. Add the other 1/2 cup of olive oil. Once the oil starts to shimmer (and well before it starts to smoke), pour in the shrimp and the marinade. Sauté on both sides just until shrimp are opaque in the center, about 4 minutes.
Transfer the shrimp and sauce into a serving bowl and drizzle with lemon juice. Peel the shrimp for small children. Serve with the sliced and crisped baguette.