Peel and devein your shrimp before you cook it. Leaving the tails on or removing them is purely a matter of personal preference.
INGREDIENTS | YIELDS 4 servings
- ¼ cup olive oil
- 3 cloves garlic, crushed
- 1 lemon
- 1 pound uncooked shrimp
Heat the olive oil in a skillet over medium heat.
Add the crushed garlic and sauté for 3 minutes, gently mixing and tossing the garlic.
Squeeze a lemon on the garlic as it sautés, gently mixing.
Add the shrimp and gently toss in the lemon, olive oil, and garlic mixture.
Squeeze more lemon into the sauté; continue tossing until shrimp is done, about 6 minutes.
- Calories: 248
- Fat: 16 grams
- Protein: 23 grams
- Carbohydrates: 3 grams
- Cholesterol: 23 milligrams
With a small, sharp paring knife, gently pull the vein out of the back of the shrimp. Use the knife to gently pierce the skin of the shrimp to tease the vein out, being careful not to cut yourself.