Ingredients

• 1/4 cup extra-virgin olive oil, eyeball it
• 1 teaspoon anchovy paste
• 8 jumbo shrimp, (6 to 8 count), peeled deveined, tails in tact
• 1 lemon, zested and juiced
• 2 large cloves garlic, chopped or grated
• Freshly ground black pepper
• 1 tablespoon Worcestershire sauce
• 2 hard boiled eggs, finely chopped

Instructions

1. Heat the extra-virgin olive oil in a skillet over medium-high heat. Add anchovy paste, stir it in then add shrimp and shake pan 1 minute. Add 2 teaspoons of lemon zest, garlic, pepper and Worcestershire. Cook shrimp 2 minutes more then add juice of 1 lemon to skillet and turn off heat. Sprinkle the cooked shrimp with some chopped egg. Serve 2 shrimp per person.