2 tablespoons coarsely chopped fresh flat-leaf parsley
These shrimp are best eaten as soon as they are cooked.
Drizzle the shrimp with a little olive oil and place them, flesh-side down, on the barbecue or in the pan and cook for 30 to 60 seconds. Turn the shrimp over, add the chile, lemon zest, and parsley, and squeeze the lemon juice over the shrimp.
As soon as the shrimp are cooked to a solid white color (about another 30 to 60 seconds), remove them from the heat, drizzle a little olive oil over them, and serve immediately.