Ingredients

lemon juice
3 tablespoons dry white wine
2 teaspoons extra-virgin olive oil
3 cloves garlic, minced
1 pound medium shrimp (30-40 per pound), peeled and deveined
1 teaspoon extra-virgin olive oil
1 bay leaf
1/4 teaspoon crushed red pepper
1/4 teaspoon salt, or to taste
2 tablespoons chopped fresh parsley

Cooking Directions

Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl.
Add shrimp and toss to coat.
Cover and marinate in the refrigerator for 15 minutes, tossing occasionally.
Drain well, reserving marinade.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add shrimp and cook, turning once, until barely pink,
about 30 seconds per side; transfer to a plate.
Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes.
Return the shrimp and any accumulated juices to the pan; heat through.
Season with salt, sprinkle with parsley and serve immediately.

Yield: 4 servings