1 pound Seamazz raw 21/25-count tail-on shrimp
1 1/2 cups extra-virgin light olive oil
Juice of 1 lemon
1 teaspoon coarse sea salt
8 garlic cloves, sliced
1/2 teaspoon red pepper flakes
1 teaspoon chopped fresh parsley
1. Thaw shrimp according to package directions. Rinse shrimp and
refrigerate until ready to use.
2. Heat olive oil and lemon juice in a heavy-duty Dutch oven. Add shrimp,
salt, garlic and red pepper flakes. Bring to a boil, stirring occasionally, and
cook for 3-4 minutes. Shrimp is done when meat is opaque and firm to the
touch. Garlic slices will be browned.
3. Sprinkle shrimp with parsley and serve immediately. Makes 4 servings.