Makes12 servings (as part of tapas buffet)
- Active time: 35 min
Total time: 35 min
January 2005
INGREDIENTS:
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2 pounds large shrimp in shell (21 to 25 per pound), peeled, leaving tail and first segment of shell intact, and deveined
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10 large garlic cloves, thinly sliced
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1/4 teaspoon dried hot red pepper flakes
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1/2 teaspoon fine sea salt
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1/3 cup extra-virgin olive oil
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1 tablespoon fresh lemon juice
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Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and sauté, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice, then transfer to a serving bowl. Serve warm or at room temperature.
