Grilled Garlic Chilli Shrimp

First peel and devein the grilled garlic shrimp, then rinse and pat them dry. In a bowl combine the olive oil, crushed garlic, finely chopped chilli, juice from half the lemon and chopped parsley. Toss them in the marinade and let them rest in a cool place for 10 minutes.

Heat the grill pan dry until it glows red, so they sizzle on contact. Lift them out of the marinade and lay them in a single layer so they do not touch.

Grill for 2 minutes on the first side, until the underside turns pink and picks up a caramelised mark from the ridges. Then flip them with tongs.

Cook the second side for another 1 to 2 minutes, until they are pink all over, firm and curled into a C shape. Watch them closely so they do not turn rubbery.

Transfer to a plate, drizzle with the leftover marinade and juice from the second half of the lemon. Season with salt and pepper and garnish with parsley. Serve hot with bread.