Here's the challenge. Submit a recipe with three or less ingredients. Include the method. I found this one on WashingtonPost.com and it looks yummy 
<span style="font-weight: bold">Gambas a la Plancha (Shrimps on the Griddle)</span>
From Spain: This recipe uses salt for both flavoring the food and as a cooking medium. Serve the shrimp as part of a tapas selection.4 appetizer servings
Ingredients:
<span style="font-weight: bold">1 pound kosher salt
16 medium heads-on shrimp </span>
Directions: Spread the salt on a flat griddle or in a medium skillet. Place over medium-high heat.
When the salt is hot, lay half of the shrimp on it. Cook for 3 to 4 minutes. Turn the shrimp over and cook for 2 minutes on the second side. The shrimp shells will be pink and the flesh should be opaque. Transfer the shrimp to a serving platter; repeat with the remaining shrimp. (Some of the salt will stick to the shrimp.) Serve immediately. (Discard the bed of salt.)

<span style="font-weight: bold">Gambas a la Plancha (Shrimps on the Griddle)</span>
From Spain: This recipe uses salt for both flavoring the food and as a cooking medium. Serve the shrimp as part of a tapas selection.4 appetizer servings
Ingredients:
<span style="font-weight: bold">1 pound kosher salt
16 medium heads-on shrimp </span>
Directions: Spread the salt on a flat griddle or in a medium skillet. Place over medium-high heat.
When the salt is hot, lay half of the shrimp on it. Cook for 3 to 4 minutes. Turn the shrimp over and cook for 2 minutes on the second side. The shrimp shells will be pink and the flesh should be opaque. Transfer the shrimp to a serving platter; repeat with the remaining shrimp. (Some of the salt will stick to the shrimp.) Serve immediately. (Discard the bed of salt.)




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