This dish is exactly what we crave on long, summer nights. And, this meal is super simple to whip up - just a little bit of seasoning, a little bit of steaming and voila!
1 lb. large sized shrimp, (16-20 count), with the shells on
1 tsp. lemon zest
1 – 2 tsp. Old Bay seasoning, or, to taste
2 TBSP. Kosterina extra virgin olive oil
2 cloves garlic, finely minced
2 tsp. fresh chives or parley, minced (optional)
Notes: Cooking the shrimp with the shell on is necessary because they are too tender to stand direct heat.
Ask your fishmonger to devein the shrimp for you. If this is not possible, you can easily do it yourself: Take a pair of kitchen shears and run it up the back of each shrimp, about halfway through. This easy method of cutting through the shell will expose any vein, so that all you have to do is just rinse the shrimp under cold water. As an extra bonus, it will be easier to peel the shrimp after they are cooked!