Rafa explains that he cooks the gambas (shrimp) on a bed of salt because it preserves their moisture and keeps them juicy. Whatever the reason, his were some of the best. Claudia eats only the shrimp bodies, and Mark loves the heads – like Jack Sprat and his wife, they make a good team.
Serves 2 to 3
Coarse sea or kosher salt
1 pound large head-on shrimp in the shell
Heat a plancha or large cast-iron skillet over a hot grill fire or medium-high heat until hot. Spread a 1/4-inch-thick layer of salt on the plancha (or in the skillet). Lay the shrimp on the salt and cook until opaque throughout, 2 to 3 minutes per side. Serve with plenty of napkins.
