Stir oil, garlic, bay leaf and crushed red pepper (or chile) in a large nonstick skillet over medium-high heat until garlic just begins to color, about 30 seconds. Add shrimp and season with salt. Stir until shrimp turn pink, 2 to 4 minutes. Stir in wine and lemon juice. Adjust seasonings. Transfer to a platter and sprinkle with parsley. Serve immediately.
Calories 82 Carbohydrates 1 Fat 3 Saturated fat 0
Mono unsaturated fat 1 Protein 12 Cholesterol 86 Fiber 0 Potassium 123
This recipe has been added to the following public cookbooks:
Appetizers,
Shimp,
Recipies to try,
Andrew Family Cookbook,
MOUNTAINS TO THE SEA COOKING
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