2tablespoonsfreshly squeezed lemon juicefrom one medium lemon
3tablespoonschopped fresh parsley
Instructions
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.
Notes
If using frozen shrimp, thaw the shrimp before cooking.
STORAGE: Store any leftovers in a sealed airtight container in the refrigerator for up to 2 days. Reheat by sautéing in a hot skillet for a couple of minutes.