24 large or extra-large shrimp, peeled and deveined, tail left on
1 t fresh lemon juice
2 T olive oil
1/4 t ground black pepper
1/2 t oregano
1 t dried garlic
1 t dried onion powder
2 T unsalted butter (or high heat oil of your choice, coconut oil would be delicious)
1 lemon, thinly sliced
6 garlic cloves sliced, then crushed by whacking with a mallet or knife handle
1/2 cup good white wine (or substitute chicken, vegetable, or fish stock)
1 T parsley, chopped
Cracked red pepper flakes to taste
4 lemon wedges
Prepare the shrimp, pat dry, and add to a zip lock bag or other resealable container.
Mix the lemon juice with olive oil, black pepper, oregano, dried garlic, and dried onion powder. Add the marinade to the shrimp and place in the refrigerator for 30 minutes to two hours.
Prep the remaining ingredients. This is a fast dish to make and there is no time to stop and measure once the cookery begins. Set everything out in order of appearance.
Melt the butter (or your preferred high heat oil) in a large preheated and very hot pan set over medium high heat. Add the sliced lemon and sauté for 2 minutes.
Add the shrimp and sauté for 3 minutes.
Add the garlic cloves and sauté for 1-2 minutes depending upon the size of your shrimp. Stir constantly. You may want to use two spoons to make sure the shrimp are turned as they cook.
Add the wine (or stock) and parsley. Stir well. Bring to a simmer. The shrimp should have turned from grey to a pretty pink. If not, simmer 1 minute longer.
Using a slotted spoon, remove the cooked shrimp to a platter and cover with foil.
Turn the heat to high and reduce the sauce for 3-5 minutes. Pour a little on the shrimp and serve the rest on the side as a sauce.
Serve with red pepper flakes and lemon wedges for fresh lemon drizzling at the table.
For a Mediterranean feast, pair the shrimp with Fairy Tale Eggplant Parmesan and a nice colorful salad topped with sliced olives!