GARLIC SHRIMP

Garlic Shrimp image

It's primarily intended as an appetizer, but I often serve this as a light main dish, tossed into some cooked fettuccine noodles to make a fuller meal. Shrimp and prawns are interchangeable in this recipe, but I listed shrimp first as it's much more commonly found here in the Pacific Northwest.

Provided by Vickie Parks

Categories Seafood

Time 15m

Number Of Ingredients 5

Ingredients

4 Tbsp fresh garlic, finely chopped
2 Tbsp butter (to reduce fat, you can use 2-4 tablespoons olive oil)
3 lb raw shrimp or tiger prawns, 26-30 count
1 Tbsp coarse sea salt
2 Tbsp fresh lemon juice (about 2 large lemons)

Steps:

1. In a large skillet, sauté the garlic in butter until translucent.
2. Add the shrimp and salt. Toss to coat the shrimp with butter/garlic, and cook just until the shrimp are pink, approximately 5 minutes. Add the lemon juice.
3. Arrange the cooked shrimp on a plate. Stir the pan juices and pour over the shrimp.
4. NOTE: When I serve Garlic Shrimp as an appetizer, I usually leave the tails on (makes it easier for guests to serve themselves). But I remove the tails when serving Garlic Shrimp as a main dish.

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