Photo: Dana DeVolk
Ingredients
- 1 lb shrimp, peeled and deveined, 30 to 40 per pound
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Directions
1
Combine lemon juice, wine, 2 tsp oil and garlic in a medium bowl.
2
Add shrimp and toss to coat.
3
Cover and marinate in the refrigerator for 15 minutes, tossing occasionally.
4
Drain the shrimp marinade into a bowl.
5
Heat 1 tsp oil in a 12-inch non stick skillet over medium-high heat.
6
Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
7
Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes.
8
Return the shrimp and any accumulated juices to the pan; heat through.
9
Season with salt, sprinkle with parsley and serve immediately.
Recipe sourced from
fandom