Here’s a light dinner that really hits the spot for a hot summer day and you really don’t feel like cooking. I made a tomato, cucumber, avocado salad to go along with the garlic shrimp. The only thing that was missing was a slice of bread to sop up all that sauce, but have no fear I used the fiber crackers (a.k.a. Particle Board) that worked pretty good.
Here’s a pic of the Particle Board, oops I mean fiber crackers.
40 large shrimp, peeled
2 tablespoons extra virgin olive oil
1 tablespoon butter
4 cloves garlic, minced
2 teaspoons red pepper flakes
2 teaspoons coarse salt
Fresh parsley, chopped for garnish
(you can omit if you don’t like it spicy)
In a non-stick skillet, combine olive oil, butter, garlic, hot pepper flakes and salt.
Heat oil until it starts to sizzle.
Add shrimp and cook for 1 minute on each side or until shrimp turn pink. Immediately remove the skillet from the heat.
Arrange shrimp on a plate and spoon some of the olive oil mixture on to them.
Garnish with parsley and serve shrimp while they are still sizzling.