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| 1 pound fresh shrimp preferably 18-24 per pound size Peeled, deveined, cleaned. These keep well on ice for an hour or two if you want to do them ahead. Frozen shrimp (thawed before cooking) will work, but are never as good. Likewise, you can use smaller or larger, but it is a balance between good taste and texture (small) and less work in deveining (large). |
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| 4 large cloves of garlic, crushed in a garlic press | |
| 3 tablespoons butter or margarine | |
| 3 fresh lemons or 4 tablespoons lemon juice |
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| Heat the butter in a skillet over high heat. This means
the butter will be sputtering around, so you have to be careful not to burn it.
The best way to do this is to stir all the time! Add shrimp and garlic and
saute about 2-3 minutes, just until they begin to turn pink (if fresh). Squeeze
the lemons over the top and cook another 3 minutes. Splash some wine on
(optional) and let cook for another minute, or until you think the shrimp are
done to your liking. Serve over pasta with butter and parmesan, or alongside pasta with clam sauce. |
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