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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Got this from . Ingredients:
3 tablespoons lemon juice |
3 tablespoons dry white wine |
2 teaspoons extra virgin olive oil |
3 garlic cloves, minced |
1 lb medium shrimp, peeled and deveined (30-40 per pound) |
1 teaspoon extra virgin olive oil |
1 bay leaf |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon salt (to taste) |
2 tablespoons chopped fresh parsley |
Directions:
1. Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
3. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes.
4. Return the shrimp and any accumulated juices to the pan; heat through.
5. Season with salt, sprinkle with parsley and serve immediately.
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