Sunday, October 24, 2010

Spicy Shrimp

From the blog: Breakfast, Lunch, and Dinner

1/3 cup extra-virgin olive oil
3 cloves garlic, sliced
1 teaspoon red pepper flakes
2 teaspoons paprika
2 pounds peeled, deveined jumbo shrimp
1/4 cup lemon juice
2 Tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent.  Sprinkle the red pepper flakes and paprika into the oil.  Add the shrimp and toss to coat.  Pour the lemon juice over the shrimp; allow to cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more.  Reduce heat to medium-low; add the basil and toss lightly.  Season with salt and pepper to serve.

1 comment:

Barb said...

Had to get this one onto my own blog: Steven wants to make it for his turn to cook Sunday dinner next week.

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