This recipe is named for Gilroy, California, known as the "Garlic Capital of the World." It's a simple, garlicky classic that takes just a few minutes to prepare.
- 24 large shrimp, peeled and deveined
- Salt and fresh ground black pepper to taste
- 2 Tbs. olive oil
- 6 garlic cloves, finely minced
- 2 Tbs. cold butter
- 1/4 cup chopped flatleaf parsley
- 1/2 lemon, juiced
- Pat the shrimp dry with paper towels. Season with salt and fresh ground black pepper to taste.
- Place a large skillet over high heat, and add the olive oil.
- When the oil is very hot, add the shrimp and sauté on high heat for 2 minutes, or until the shrimp are about halfway cooked.
- Add the garlic, and sauté for 1 minute.
- Add the cold butter, reduce the heat to medium, and cook for another minute, or until the shrimp are cooked.
- Turn off the heat and stir in the parsley and lemon. Serve immediately.
|Nutritional Guidelines (per serving)|