• 2 tablespoons extra virgin olive oil, 2 turns of the pan
  • 4 cloves garlic, crushed away from skin
  • 1/2 teaspoon crushed red pepper flakes
  • 24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
  • 2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
  • 1 lemon, zested and juiced
  • 2 tablespoons chopped parsley leaves, a handful


  1. Heat a large skillet over medium high heat. 
  2. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. 
  3. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. 
  4. Toss with lemon zest, juice and chopped parsley. 
  5. Remove shrimp to a serving platter leaving the garlic cloves in the pan.


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