Sizzled Citrus Shrimp

By MissiAnn

This quick Spanish-inspired saute is a lesson in simplicity. All shrimp really needs to dazzle is lots of garlic and a splash of lemon. Serve as a main dish or as a tapa (appetizer).
3 very lean protein, 1 fat

Ingredients

• Marinade & Shrimp
• 3 tablespoons lemon juice
• 3 tablespoons dry white wine
• 2 teaspoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 pound medium shrimp (30-40 per pound), peeled and deveined
• Sauce
• 1 teaspoon extra-virgin olive oil
• 1 bay leaf
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt, or to taste
• 2 tablespoons chopped fresh parsley

Preparation

Step 1

Combine lemon juice, wine, 2 teaspoons 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 well, reserving marinade.

Heat 1 teaspoon oil in a large nonstick 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.