1 lb. shrimp, peeled and deveined (30-40 per pound)<\/p>\n
Marinade:
\n3 T. lemon juice
\n3 T. dry white wine
\n2 tsp. extra-virgin olive oil
\n3 cloves garlic, minced<\/p>\n
Sauce:
\n1 tsp. extra-virgin olive oil
\n1 bay leaf
\n1\/2 tsp. crushed red pepper flakes
\n1\/2 tsp. salt
\n2 T. chopped fresh parsley<\/p>\n
Combine lemon juice, wine, 2 tsp. 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 the shrimp marinade into a bowl. Heat 1 tsp. oil in a 12-inch non stick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. 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.<\/p>\n
Yield: 4 servings
\nCalories: 170
\nFat: 6g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. shrimp, peeled and deveined (30-40 per pound) Marinade: 3 T. lemon juice 3 T. dry white wine 2 tsp. extra-virgin olive oil 3 cloves garlic, minced Sauce: 1 tsp. extra-virgin olive oil 1 bay leaf 1\/2 tsp. crushed red pepper flakes 1\/2 tsp. salt 2 T. chopped fresh parsley Combine lemon juice, wine, 2 tsp. oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing…<\/p>\n