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Spanish-Style Shrimp with Garlic

Becky Luigart-Stayner
Yield 4 servings (serving size: 1/2 cup shrimp and 1 lemon wedge)
To determine when the shrimp are done--beyond looking for the characteristic pink or orange marks--check to see that the shrimp flesh has changed from translucent to opaque white. Serve this tapas-style dish with grilled bread, if desired.

Ingredients

  • 1 tablespoon extravirgin olive oil
  • 1/8 teaspoon ground red pepper
  • 6 garlic cloves, thinly sliced
  • 1 bay leaf
  • 1 pound large shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh parsley
  • 4 lemon wedges

Nutrition Information

  • calories 161
  • caloriesfromfat 31 %
  • fat 5.5 g
  • satfat 0.9 g
  • monofat 3 g
  • polyfat 1.1 g
  • protein 23.4 g
  • carbohydrate 3.2 g
  • fiber 0.2 g
  • cholesterol 172 mg
  • iron 2.9 mg
  • sodium 317 mg
  • calcium 70 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium heat. Add pepper, garlic, and bay leaf; cook 2 minutes, stirring constantly. Increase heat to medium-high. Add shrimp; sauté until shrimp have pink or orange markings and white, opaque flesh (about 4 minutes). Remove from heat. Sprinkle with salt. Discard bay leaf. Sprinkle with parsley, and serve with lemon wedges.