SHRIMP ON THE BARBIE, BASQUE-STYLE
Some of the best prawns I’ve ever tasted, and they only have two flavorings: Spanish olive oil and coarse sea salt. Here’s how they’re made by Spanish grill genius Victor Arguinzoniz at the restaurant Extebarri.
Start with fresh prawns from the Bay of Biscay. Of course, you’ll grill them with the heads on and in the shell.
Spray with Spanish extra-virgin olive oil.
Grill over the embers of an oak fire on a grill grate that can be raised or lowered to the precise millimeter. Season with coarse salt and grill until the shells are crusty and the prawns are a few degrees warmer in the center than sashimi.