ZIPPY SUMMER SHRIMP

ZIPPY SUMMER SHRIMP

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1/3 cup extra-virgin olive oil
3 cloves garlic, sliced
1-tsp. red pepper flakes
2 tsp. paprika
2 pounds shell-on deveined jumbo shrimp
¼ tsp. lemon juice
2 Tbsp. chopped fresh basil
½ tsp. salt
¼ tsp. black pepper


Heat the oil in a large skillet over high heat, cook and stir the garlic in boil 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.


Yield: 6 servings.