*Note: If jumbo shrimp are not available, use 2 to 2 1/2 pounds of the largest shrimp (with heads and tails) you can find.
For the Citrus Vinaigrette:
In a large mixing bowl, combine the lemon and lime juice juices, parsley, and garlic, whisking until well mixed. Very gradually add the olive oil in a thin, steady stream, whisking constantly until all is incorporated and the mixture looks a bit creamy.
Whisk in 1/4 teaspoon kosher salt and the pepper.
Before using the vinaigrette, refrigerate overnight in a covered container to let the flavors develop, then season with more salt if desired. Keep refrigerated and use within four days.
For Finishing the dish:
In a heavy, broad-based (about 12-inch-diameter) saucepan, heat the olive oil over high heat until it is just short of smoking, about two minutes.
Add the shrimp in a single layer as much as possible, and include any heads that may have come detached. Sprinkle over the shrimp 1/2 teaspoon kosher salt and 1/2 teaspoon pepper and, without stirring, cook the shrimp for one minute.
Reduce the heat to medium-high, and cook the shrimp until pink on both sides, about three minutes, turning each shrimp over at least once.
Add 1 1/2 cups of the citrus vinaigrette to the pan. Continue cooking until the vinaigrette just begins to bubble and the shrimp are barely done, about 45 seconds more, moving the shrimp around with a spoon so the vinaigrette flows evenly around all the shrimp.
Remove from heat and let the shrimp sit in the pan for about 30 seconds, then pour the shrimp and sauce into a large shallow pasta bowl or onto a large serving platter.
Drizzle the remaining vinaigrette over the shrimp and garnish with lemon halves.
Serving suggestion: Serve family style while the shrimp are still piping hot, accompanied by warm French bread to sop up the sauce.
Serves: 6 as main course
Reprinted with permission from ©Ralph O. Brennan, Ralph Brennan's New Orleans Seafood Cookbook, published by Vissi D'Arte Books
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