Ingredients

2 tablespoons extra virgin olive oil, 2 turns of the pan

4 cloves garlic, crushed away from skin

1/2 teaspoon crushed red pepper flakes

24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter

2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper

1 lemon, zested and juiced

2 tablespoons chopped parsley leaves, a handful

Directions

Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

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