Spanish Sizzled Shrimp

• 1 tablespoon extra virgin olive oil
• 3 garlic cloves, minced
• 1 bay leaf
• 14 teaspoon crushed red pepper flakes or 12 of a dried red chili pepper
• 1 lb medium peeled and deveined shrimp (tails left on)
• kosher sea salt
• 2 tablespoons dry white wine
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley

1. Stir oil, garlic, bay leaf and crushed red pepper (or chile) in a large nonstick skillet over medium-high heat until garlic just begins to color, about 30 seconds.
2. Add shrimp and season with salt.
3. Stir until shrimp turn pink, 2 to 4 minutes.
4. Stir in wine and lemon juice.
5. Adjust seasonings.
6. Transfer to a platter and sprinkle with parsley; remove bay leaf.
7. Serve immediately.

extra virgin olive oil, garlic, bay leaf, red pepper, shrimp, kosher sea salt, white wine, lemon juice, parsley

Taken from www.food.com/recipe/spanish-sizzled-shrimp-371038 (may not work)