Garlic & Lemon Shrimp (appetizer)
Makes 4 servings

8 ozs. small to medium raw shrimp
Salt and freshly ground pepper
4 tbsp olive oil
2 tbsp sunflower oil
3 large cloves garlic, coarsely chopped
1 dried red chile pepper, stem and seeds removed, chopped
      (we mostly skipped this and used just a dash of red pepper flakes)
Fresh lemon juice
2 tbsp chopped fresh parsley
Crusty bread to serve

Shell shrimp and pat dry on paper towels.  Lay shrimp in a dish and sprinkle lightly with salt.

Heat the oil in a nonstick frying pan, add garlic and chile and fry 1-2 min until garlic is golden.  Immediately add shrimp and cook over high heat for 2 minutes until the shrimp are just pink.  Add lemon juice to taste and season with pepper.

Stir in chopped fresh parsley, then serve the shrimp in ramekins, hot or cold with plenty of crusty bread.

From "The Complete Step-By-Step Cookbook", Copyright 1998 Salamander Books, Ltd
I recommend that you buy the book if you find it.


Notes: We made this for Thanksgiving '02 along w/ four other recipes from this book.  It was a close second for "best dish of the night". Coming in first was the Imam Bayaldi.

Possibly the only problem with this dish is that if you overcook it the shrimp get a little tough. This may be because we doubled the recipe and the pan doesn't stay hot enough to cook ALL the shrimp quickly.

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