• 3 tablespoons extra virgin olive oil
  • 3 garlic cloves, finely chopped
  • 1 1/2 pounds large (21 to 25 count) shrimp, peeled and deveined
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley

DIRECTIONS:

1. Heat the oil and garlic together in a large skillet over medium-high heat, stirring occasionally, until the oil is hot and the garlic is softened, about 1 1/2 minutes.

2. Add the shrimp and season with the salt and pepper. Cook, stirring often, until the shrimp turns opaque, about 4 minutes.

3. Add the lemon juice and parsley and stir well. Serve hot.

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