We only use extra-virgin olive oil for finishing a dish once it’s ready to serve. It has a slow smoking point, so you can’t cook with it at high temperatures—not to mention that it’s expensive. Plus, it’s delicate flavors are killed when the oil gets hot. When it comes down to it though, if it’s all we’ve got in the kitchen, we’ll use it. Otherwise we cook with grapeseed or canola oil, or our house blend of 80% grapeseed/canola mixed with 20% extra virgin olive oil.
Place the shrimp in a large bowl and toss with the garlic and oil. Cover with plastic wrap and refrigerate for 30 minutes or up to 1 hour.
Heat All-Clad outdoor round fry pan on the grill on high heat for 5 minutes. Add the salt to the shrimp and toss to combine, then add the shrimp and the marinade to the hot skillet. Cook until the shrimp are curled and slightly firm to the touch, 2 to 3 minutes, stirring often.
Transfer the shrimp to a serving bowl and sprinkle with a pinch of red pepper flakes and the cilantro. Serve immediately with the limes on the side.