On the rocks near the historical Jose Ignacio Lighthouse, we cook up some golden shrimp with garlic accompanied by two simple but delicious salads.
- [Chef] Today I decided to bring my planchas underneath the Fara de Jose Ignacio, on top of the rocks. The lighthouse of Jose Ignacio is the symbol of the town. It was created in the most extreme part of the peninsula. In 1877, the only way to get there was by horse, carriages or by boat. Its height is about 30 meters and you can see its light from about nine miles away. I brought a bottle of white wine to enjoy once my plates are finished. The first thing I did, was put it in the cold ocean water. With my griddles on fire, I season my whole shrimp with olive oil, sea salt and chili flakes. I like to leave the head, tail and skin on so it protects the meat and it doesn't dry. As a side dish for my shrimp, I decided to make two very easy salads. For this salad, I cut the organic yellow zucchinis and cucumber into thin slices. Then, I season them with fresh mint, olive oil, sea salt and fresh black pepper. With products from my cousin's organic farm, I mixed cherry tomatoes and baby radish together. I like to leave the cherry tomatoes whole, without cutting it so it doesn't lose its juices. I peel the few garlic cloves and seared them on my griddle to go with the shrimp. I seasoned my whole shrimp with sea salt, olive oil and chili flakes. Since I'm cooking them with the head, tail and skin, the griddle can be nice and hot. After searing the shrimp on the hot griddle, I like to squeeze a lot of lemon juice on top. With my three plates finished, I'm gonna sit down behind my planchas, on top of the rocks and watch this historic lighthouse. It's incredible to think that so many sailors offshore, are guided by its light. It's incredible to think that with such few products, but a very good quality, you can create amazing recipes and many times, less is more.
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