2tablespoonsfreshly squeezed lemon juice, from one medium lemon
3tablespoonschopped fresh parsley
In a large bowl, add the shrimp, salt and pepper. Toss to coat.
Heat a large nonstick skillet over medium heat. Add olive oil and garlic and cook for 30 seconds. Add shrimp to the pan in a single layer. Cook, undisturbed for about 2 minutes. Turn the shrimp over, add the lemon juice and cook until the shrimp is cooked throughout, about 1 to 2 additional minutes. Add the parsley, stir to combine well. Serve immediately.
If using frozen shrimp, thaw the shrimp before cooking.