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Sizzled citrus shrimp
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| Prep 10 minutes Cook 5 minutes Rest 15 minutes Total 30 minutes ingredients: | |
| 3 tbs | lemon juice |
| 3 tsp | dry white wine |
| 2 tsp | extra virgin olive oil |
| 3 cloves | garlic, minced |
| 1 pound | shrimp, peeled, and deveined medium (30 -40 per pound |
| 1 tsp | extra virgin olive oil |
| 1 | whole bay leaf |
| 1/4 tsp | salt, or to taste |
| 2 tbs | parsley, fresh, chopped |
Prep:
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 tsp 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 plate;
3- 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
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