4 tablespoons garlic, chopped
4 ounces extra virgin olive oil
2 1/2 pounds shrimp (26-30 count), in shell
1 tablespoon coarse sea salt
2 tablespoons lemon juice
Servings: 4
1. Sauté the garlic in the olive oil until translucent.
2. Add the shrimp and salt. Toss to coat the shrimp with the oil and cook just until the shrimp are pink, approximately 5 minutes. Add the lemon juice.
3. Arrange the shrimp on warm serving plates; top with the oil, garlic and lemon juice left in the pan. Serve immediately.
4 ounces extra virgin olive oil
2 1/2 pounds shrimp (26-30 count), in shell
1 tablespoon coarse sea salt
2 tablespoons lemon juice
Servings: 4
1. Sauté the garlic in the olive oil until translucent.
2. Add the shrimp and salt. Toss to coat the shrimp with the oil and cook just until the shrimp are pink, approximately 5 minutes. Add the lemon juice.
3. Arrange the shrimp on warm serving plates; top with the oil, garlic and lemon juice left in the pan. Serve immediately.
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