Love the garlic in this recipe! You can add extra if you want!
Thanks to Tracy for submitting this recipe, her words describe it well - "So good and so easy!"
1.5 Tbsp olive oil
1.5 Tbsp minced garlic
1.5 lbs peeled and deveined jumbo shrimp
1/4 cup finely chopped fresh flat-leaf parsley
1.5 Tbsp fresh lemon juice
1/2 tsp salt
1/8 tsp ground red pepper
Heat oil in large nonstick skillet over med-low heat; add garlic, and cook 1 minute. Add shrimp, and cook 5 min or until shrimp are done, stirring occasionally; remove pan from heat. Stir in parsley and remaining ingredients.
Comments from Crystal: When I make this dish I like to make sure the shrimp is as well drained as possible, otherwise the water from the shrimp can dilute the lemony garlic taste. I recommend putting the shrimp in a colander and rinse them well. Then before transferring them to the pan, take a paper towel and press lightly on the shrimp to absorb as much liquid as possible. Although raw shrimp works best for this recipe, if cooked shrimp is on sale, I have also used it as well with just a shorter cooking time. This recipe is also very flexible. If you like it a little "saucier" you can add more olive oil and you can increase (or decrease!) the amount of the other seasonings to suit your tastes.
Yields 4 servings.
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