Zippy Shrimp

I really love shrimp. "Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it." (Bubba from Forrest Gump. great movie!) Try reading that quote at least two times and shrimp starts to look like it's gotta be mispelled somehow.

What's strange is I used to only eat shrimp in it's fried form. But now I like it all. Here's a light and tasty recipe called Zippy Summer Shrimp. I've made it twice the last 2 days. So, it's good!

Zippy Summer Shrimp by RebeccaADK

Serves 6
Prep Time 10 minutes
Cook Time 10 minutes

238 calories

INGREDIENTS

• 1/3 cup extra-virgin olive oil
• 3 cloves garlic, sliced
• 1 teaspoon red pepper flakes
• 2 teaspoons paprika (I only use 1 tsp. I don't like paprika that much)
  
• 2 pounds shell-on deveined jumbo shrimp (I de-shelled mine)
  
• 1/4 cup lemon juice
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

DIRECTIONS

1. Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.

picture by ME.