Sizzled Citrus Shrimp

• 1 lb shrimp, peeled and deveined (30-40 per pound)
• Marinade
• 3 tablespoons lemon juice
• 3 tablespoons dry white wine
• 2 teaspoons extra virgin olive oil
• 3 cloves garlic, minced
• The Sauce
• 1 teaspoon extra virgin olive oil
• 1 bay leaf
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt, to taste
• 2 tablespoons chopped fresh parsley

1. Combine lemon juice, wine, 2 tsp oil and garlic in a medium bowl.
2. Add shrimp and toss to coat.
3. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally.
4. Drain well, reserving marinade.
5. Heat 1 tsp oil in a 12-inch non stick skillet over medium-high heat.
6. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
7. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes.
8. Return the shrimp and any accumulated juices to the pan; heat through.
9. Season with salt, sprinkle with parsley and serve immediately.
10. About 4 servings- 3/4 cup each.

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

Taken from www.food.com/recipe/sizzled-citrus-shrimp-87720 (may not work)