Post by faery on Mar 30, 2006 8:48:56 GMT -5
1 tbls extra virgin olive oil
1/8 tsp ground red pepper
6 garlic cloves thinly sliced
1 bay leaf
1 pound large shrimp, pealed and deveined
1/4 tsp salt
2 tbls chopped fresh parsley
4 lemon wedges
Heat oil in a large nonstick skillet over medium heat. Add pepper, garlic, and bay leaf, cook 2 min, stirring constantly. Increase heat to med-high. Add shrimp, saute until shrimp have pink or orange markings and white, opaque flesh (about five min). Remove from heat. Sprinkle with salt. Discard bay leaf. Sprinkle with parsley and serve with lemon wedges. Yeilds about 4 servings. Serve with rice or grilled bread.
1/8 tsp ground red pepper
6 garlic cloves thinly sliced
1 bay leaf
1 pound large shrimp, pealed and deveined
1/4 tsp salt
2 tbls chopped fresh parsley
4 lemon wedges
Heat oil in a large nonstick skillet over medium heat. Add pepper, garlic, and bay leaf, cook 2 min, stirring constantly. Increase heat to med-high. Add shrimp, saute until shrimp have pink or orange markings and white, opaque flesh (about five min). Remove from heat. Sprinkle with salt. Discard bay leaf. Sprinkle with parsley and serve with lemon wedges. Yeilds about 4 servings. Serve with rice or grilled bread.