2 T. extra virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed away from skin
1/2 tsp. crushed red pepper flakes
24 jumbo shrimp, peeled and deveined, tails intact
2 tsp. grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
1 lemon, zested and juiced
2 T. chopped parsley leaves, a handful

Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

Yield: 8 servings
Calories: 191
Fat: 9g
Fiber: 0g