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
1. Pat the shrimp dry with paper towels. Season with salt and fresh ground black pepper to taste.
2. 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.
3. Add the cold butter, reduce the heat to medium, and cook for another minute, or until the shrimp are cooked.
4. Turn off the heat and stir in the parsley and lemon. Serve immediately.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||5 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||1 g|