This is an easy, light summer dish. The shell-on shrimp are split down the back, which allows the garlicky oil to penetrate the flesh. If you like, cut off the heads of the shrimp, wrap them in cling film and freeze them for when you have more time - they make a delicious shrimp stock when simmered for about 30 minutes with water to cover.
12 medium-sized fresh, heads-on shrimp (with bodies about 6cm long)
120ml olive oil
6 large garlic cloves
About 1 tsp dried red chilli flakes
20ml sherry vinegar
140 grams baby spinach leaves
Juice of half a lemon
Fine sea salt and freshly ground black pepper
Peel the garlic, then thinly slice the cloves. Put the garlic into a skillet, add the olive oil and set it over a low flame while preparing the shrimp. Watch carefully and remove the pan from the heat when the garlic become pale and golden.
Use kitchen shears to cut off the legs and feelers of the shrimp. Use a sharp knife to split each shrimp down the back, cutting it almost in half but leaving it intact at the front. Remove the dark vein that runs down the back of each shrimp. Rinse the shrimp with cold water then pat them dry with paper towels. Season with salt and pepper.
Put the skillet with the garlic and oil over a medium flame. When the oil is hot, add the shrimp and cook until they curl and turn pink. Use a slotted spoon to remove the shrimp and garlic from the pan. Add the chilli flakes to the hot oil, then carefully whisk in the vinegar (it will splatter).
Divide the spinach leaves between two plates or bowls. Arrange the garlic and shrimp over the leaves, then drizzle with the hot chilli/garlic oil (it will wilt the leaves). Squeeze lemon juice over each portion and serve immediately.
