Yield: 4 Servings
|1 pounds||Large shrimp in their shells PLUS|
|½ pounds||Large shrimp; if desired|
|8 mediums||Garlic cloves; chopped|
|1 large||Pinch hot pepper flakes|
|4 tablespoons||Olive oil|
|Salt; to taste|
|2 tablespoons||Chopped Italian parsley|
INSTRUCTIONS: Combine the shrimp with half of the garlic, the hot pepper flakes, juice of half of the lemon, and half of the olive oil. Sprinkle with salt to taste; let marinate for at least 30 minutes.
Heat a frying pan until very hot. Add the remaining olive oil and garlic, cook for a moment or two, then reduce the heat and add the shrimp. Saute for a few minutes, turning every so often, until the shrimp turn opaque.
Serve hot, sprinkled with parsley and garnished with the remaining lemon half, cut into wedges for squeezing as desired.
PER SERVING: 250 calories, 23 g protein, 4 g carbohydrate, 16 g fat (2 g saturated), 172 mg cholesterol, 169 mg sodium, 0 g fiber.
Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted by HANNEMAN
Recipe by: Marlena Spieler, San Francisco Chronicle (1998) Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 07, 1998