Garlic Shrimp

This recipe for shrimp is made with lots of garlic, butter, olive oil, lemon juice, fresh parsley or basil, and seasoning.

Preparation: In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.

Add the parsley, lemon juice, and salt; stir well. Remove the pan from the heat and serve immediately, with rice or a salad. 4 serves.

Ingredients:

• 1/3 cup butter
• 1 1/2 to 2 pounds large shrimp, peeled and deveined
• 4 to 8 cloves garlic, crushed and minced
• 1/3 cup chopped fresh parsley
• 3 to 4 tablespoons lemon juice
• salt, to taste

Two-pepper shrimp

• 1 pound uncooked large shrimp , peeled, divined
• 4 tablespoons dry white wine
• 2 teaspoons grated peeled fresh ginger
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon dried crush red pepper
• 8 tablespoons rice vinegar
• 2 cups plus 2 tablespoons cold water
• 5 cups shredded romaine lettuce
• 8 radishes, trimmed, thinly sliced
• 1/2 cup bottled clam juice
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 4 teaspoons vegetable oil
• 1 pound onions, thinly sliced
• 1/2 cup drained canned diced tomatoes
• 1 garlic cloves, minced
• 2 tablespoons chopped fresh parsley

Mix shrimp, 2 tablespoons wine, ginger, black pepper and crushed red pepper in large bowl.
Cover and chill 30 minutes.
Drain, reserving marinade.
Pour 7 tablespoons rice vinegar into another large bowl.
Add 2 cups cold water to bowl.
Add shredded lettuce and radishes.
Let stand 5 minutes.
Drain.
Whisk clam juice, remaining 2 tablespoons wine and remaining 1 tablespoon vinegar in medium bowl to blend.
Add cornstarch, salt and sugar; whisk until cornstarch dissolves.
Whisk in reserved shrimp marinade.
Set aside.
Heat 2 teaspoons olive oil in large nonstick skillet over medium-high heat.
Add shrimp and sauté until just cooked through, about 2 minutes.
Using slotted spoon, transfer shrimp to plate.
Heat remaining 2 teaspoons oil in same skillet over medium-high heat.
Add onions and sauté until beginning to soften, about 4 minutes.
Add remaining 2 tablespoons water and stir 1 minute.
Add tomatoes and garlic and stir 30 seconds.
Re-whisk clam juice mixture to blend.
Add to skillet and boil until sauce thickens, about 1 minute.
Add shrimp and parsley and toss to coat.
Season to taste with salt and pepper.
Remove from heat.
Divide lettuce and radishes among 4 plates.
Spoon shrimp mixture and sauce over and serve.4 servings