For the sauté step, get the oil hot but not so hot that it smokes: There's only a teaspoon, and it'll heat quickly. If you want a pungent flavor hit, sprinkle on some coarsely ground black pepper at the end.
36 large shrimp, peeled and deveined (about 1 1/2 pounds unpeeled)
1 teaspoon toasted walnut oil or olive oil
4 garlic cloves, thinly sliced
1 1/2 teaspoons butter
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt (optional)
How to Make It
Coat a large skillet with cooking spray. Arrange shrimp in a single layer in unheated pan. Turn heat to low; cook shrimp 8 minutes, without turning. Increase heat to medium-low. Cook 2 minutes or until edges of shrimp turn orange. Turn shrimp over; cook 2 minutes or until shrimp turn orange on bottom edges. Place shrimp in a large bowl.
Heat pan over medium-high heat. Add oil to pan; swirl to coat. Add shrimp to pan; sauté 45 seconds. Turn off heat. Add garlic; toss to coat. Allow garlic to soften but not brown. Add butter, lemon juice, and parsley; toss to melt butter and coat. Add salt, if desired.
Spicy Tomato-Basil Shrimp: Replace garlic with 2 cups diced seeded plum tomatoes, and walnut oil with olive oil. Omit parsley. After sautéing shrimp in second step, stir in 1 1/2 teaspoons butter, 1 teaspoon crushed red pepper, and 12 small fresh basil leaves. Add up to 1/4 teaspoon kosher salt, if needed. Serves 4 CALORIES 162; FAT 6g (sat 3g, mono 4g, poly 5g); PROTEIN 24g; CARB 6g; FIBER 1g; CHOL 218mg; IRON 1mg; SODIUM 389mg; CALC 103mg
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