Shrimp on the Griddle

Shrimp on the Griddle
Shrimp on the GriddleLuca Trovato

All over Spain and Portugal, meat and seafood are cooked on large, flat iron griddles, or planchas; cast-iron skillets are a perfect substitute. This dish is best made with fresh head-on shrimp, though the frozen, headless variety (thawed) can be used as long as they still have their shells; searing shrimp in the shell keeps the meat moist, while the shells get tender and crispy. (We like to eat the results, shell and all, sucking the juices out of the heads.)