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.
Total Time 45 minutes
Prep Time 20 minutes
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
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.
Increase heat to moderately high, add shrimp and sauté, turning occasionally, until shrimp are just cooked through, about 3 minutes.
Remove from heat and stir in lemon juice and parsley and transfer to a serving bowl.
Serve warm or at room temperature with lemon wedges to squeeze over if desired. Serves 6-8