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Garlic and Hot Pepper Shrimp

By Chef John Ash

A simple seafood tapas dish that pairs beautifully with Rosé of Pinot Noir. Serve as a fresh appetizer for guests or enjoy as an elegant dinner for two.

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    Serves 6

    Total Time 45 minutes

    Prep Time 20 minutes

    Difficulty Level


    1 lb large shrimp in shell peeled with tail left on and deveined

    5 large garlic cloves, thinly sliced

    1/4 tsp dried hot red pepper flakes

    1/2 tsp fine sea salt

    1/4 c extra-virgin olive oil

    1 tbsp fresh lemon juice

    1 tbsp chopped parsley or cilantro

    Lemon wedges for serving


    1. Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 2 minutes or so.

    2. Increase heat to moderately high, add shrimp and sauté, turning occasionally, until shrimp are just cooked through, about 3 minutes.

    3. Remove from heat and stir in lemon juice and parsley and transfer to a serving bowl.

    4. Serve warm or at room temperature with lemon wedges to squeeze over if desired. Serves 6-8

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