Shrimp Bathed in Olive Oil and Lemon
- ¾ cup of Capatriti extra-virgin olive oil, plus more as needed
- ¼ cup freshly squeezed lemon juice (from 1 to 2 lemons)
- 2 pounds medium-large shrimp (about 26-30 per pound), peeled and deveined (tails optional)
- Flaky sea salt and coarsely ground black pepper
- 1 large pinch freshly chopped flat-leaf parsley
- Torn or sliced crusty bread, for serving
Bring a pot of water to a boil, preferably not too deep, so you can watch the shrimp as they cook. Pour the olive oil and lemon juice into a baking or serving dish, preferably a white one to show off the colors of the finished dish.
Working in a few batches to prevent overcooking, boil the shrimp over high until just firm and opaque, 2 to 3 minutes, removing them to a colander with a slotted spoon. When all the shrimp are cooked, transfer them to the olive oil-lemon bath and gently mix to coat. Sprinkle generously with salt and pepper. The shrimp should be just covered with liquid; pour in more oil as needed. Set aside to cool to room temperature.
Just before serving, taste and adjust the seasonings with salt and pepper. Sprinkle with parsley and serve with bread, spooning some liquid over each serving.