¼ cup extra-virgin olive oil
4 garlic cloves, minced
2 lbs large shrimp, peeled, deveined, & rinsed
¼ cup minced fresh parsley leaves
2 tbls fresh lemon juice
Salt
Cayenne pepper
Heat oil and garlic in 10- inch skillet over medium heat until garlic begins to sizzle. Reduce heat to medium-low, cooking until garlic is fragrant and pale gold, about 2 minutes. Add shrimp; increase heat to medium and cook, stirring occasionally, until shrimp turn pink, about 7 minutes. Remove from heat and stir in parsley, lemon juice, salt, & cayenne pepper.
