I love this shrimp dish because you can serve it with whole grain bread, with brown rice or even with pasta. It has a few simple ingredients and is light and flavorful.
1½ pounds peeled and deveined medium shrimp
salt and freshly ground black pepper
1 T extra-virgin olive oil, divided
½ t crushed red pepper flakes, divided
5 garlic cloves, crushed
juice of 1 lemon
3 T chopped fresh parsley
directions
Season the shrimp with salt and pepper to taste.
Heat a large nonstick skillet over medium heat. Add ½ T of the oil to the pan and half of the chilies and cook 1 to 2 minutes. Increase the heat to medium-high, when hot add half of the shrimp. Cook undisturbed for about 1½ minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate.
Add the remaining ½ T of oil and remaining chilies; cook 1 to 2 minutes. Add the remaining shrimp to the pan and cook, undisturbed, for about 1½ minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute. Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.
Squeeze the lemon juice over the shrimp. Add the parsley and toss well.
(Adapted from a recipe found on http://www.skinnytaste.com)