Yield: 4 servings
|¼ cup||Extra-virgin olive oil|
|3 larges||Garlic cloves - (to 4); cut thin slivers|
|2 teaspoons||Ground cumin|
|2 teaspoons||Spicy paprika|
|16 larges||Shrimp; peeled|
|Salt; to taste|
|Cayenne pepper; to taste|
|¼ cup||Minced parsley leaves|
|1 tablespoon||Freshly-squeezed lemon juice or|
|Sherry vinegar; to taste|
Combine the oil and garlic in a skillet no larger than 10 inches across.
Turn the heat to medium, and cook until the garlic begins to sizzle, then turn the heat to medium-low. When the garlic is blond, stir in cumin and paprika. Add the shrimp, and raise the heat to high. Cook, stirring occasionally and sprinkling with salt and cayenne, until the shrimp are all pink, about 4 minutes. Remove from heat, and add most of the parsley and the lemon juice. Taste and adjust seasoning. Serve garnished with the remaining parsley. Serves 4.
Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."
Per serving: 149 Calories (kcal); 14g Total Fat; (84% calories from fat); 5g Protein; 1g Carbohydrate; 36mg Cholesterol; 37mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates Recipe by: Recipe from Mark Bittman Converted by MM_Buster v2.0n.