Ingredients:
1 lb shrimp, peeled and deveined ( 30-40 per pound)
3 tablespoons lemon juice
3 tablespoons dry white wine
2 teaspoons extra virgin olive oil
3 cloves garlic, minced
1 teaspoon extra virgin olive oil
1 bay leaves
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt, to taste
2 tablespoons chopped fresh parsley
Directions:
Combine lemon juice, wine, 2 tsp 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.
Heat 1 tsp oil in a 12-inch non stick skillet over medium-high heat.
Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes.
Return the shrimp and any accumulated juices to the pan; heat through.
Season with salt, sprinkle with parsley and serve immediately.
About 4 servings- 3/4 cup each.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.