Garlic Shrimp

An easy recipe from the Skinny Italian cookbook--this is great over rice or pasta and served with asparagus and stuffed mushrooms.

3 T. extra virgin olive oil

3 garlic cloves, finely chopped (or more)

1 1/2 pounds large (21 to 25 count) shrimp, peeled and deveined

1/8 t. salt

1/8 t. freshly ground black pepper

3 T. fresh lemon juice

2 T. chopped fresh parsley (Italian)

Heat the oil and garlic together in a large skillet over medium heat, stirring occasionally, until the oil is hot and the garlic is softened, about 1 1/2 minutes. Add the shrimp and season with the salt and pepper. Cook, stirring often, until the shrimp turns opaque, about 4 minutes.  Add the lemon juice and parsley and stir well. Serve hot.

Serves 4.