Total: 17 min
Cook: 7 min
Servings: 4 servings
2 tablespoons extra virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed away from skin
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 tablespoons butter
24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
1 lemon, zested and juiced
2 tablespoons chopped parsley leaves, a handful
Optional, serve with rice or eat plan with sautéed veggies
Heat a large skillet over medium high heat. Add extra-virgin olive oil, swirl oil in pan 2 times to coat pan. Add garlic, red pepper flakes, minced garlic, butter 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.
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