- ¼ cup extra-virgin Olive Oil
- 4 Garlic cloves, minced
- 2 lbs large Shrimp, peeled, deveined & rinsed
- ¼ cup minced Parsley leaves
- 2 Tablespoons fresh lemon juice
- Salt & Cayenne pepper
Heat oil & garlic in 10 skillet (cast-iron best) over medium heat until garlic begins to sizzle. Reduce heat to medium-low & cook until fragrant & pale gold, about 2 minutes. Add shrimp, increase heat to medium & cook, stirring occasionally, until shrimp turns pink, about 7 minutes. Be careful not to overcook or the shrimp will become tough. Off heat, stir in parsley, lemon juice, salt & cayenne pepper to taste. Serve immediately.
- Sauté 1 teaspoon ground cumin & 2 teaspoons paprika with garlic, omitting cayenne, & substituting an equal amount of sherry vinegar for lemon juice. Serve immediately.
- Saute 1 teaspoon finely grated orange zest & ¼ teaspoon red pepper flakes with garlic, omitting cayenne, & substituting 2 tablespoons minced fresh cilantro leaves for parsley. Serve with white rice.
Tips: The goal is to preserve the liquid & tenderness of the shrimp rather than create crispness. The technique is actually closer to braising than sautéing. With lower heat, the garlic becomes tender & mild-flavored rather than bitter, the olive oil retains its freshness, & the shrimp remains moist & tender – there’s little danger of overcooking.