Sizzled Citrus Shrimp

It wouldn't be true to Carribean nature if seafood wasn't introduced. Here is a simple shrimp reipe. Enjoy!!!







Ingredients:

• 3 tablespoons 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

Preparation:

• 3 tablespoons 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

Directions

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