Sauteed Shrimp with Garlic and Parsley

• 1 pound shrimp
• Salt
• Fresh-ground black pepper
• 4 garlic cloves
• 6 parsley sprigs
• 2 tablespoons extra-virgin olive oil

1. Season: 1 pound shrimp, with Salt Fresh-ground black pepper.
2. Season the shrimp liberally because the seasoning needs to penetrate the shell.
3. Peel and chop: 4 garlic cloves.
4. Cover with a bit of olive oil to keep from oxidizing.
5. Pick the leaves from: 6 parsley sprigs.
6. Chop the leaves; you should have at least 3 tablespoons.
7. Heat a heavy-bottomed skillet.
8. When hot, pour in: 2 tablespoons extra-virgin olive oil.
9. Turn the heat up to high and add the seasoned shrimp.
10. Cook, tossing the shrimp frequently, until the shells start to turn pink, about 3 minutes.
11. Turn off the heat and toss in the chopped garlic and parsley.
12. Toss the shrimp in the pan until well coated with the garlic and parsley.
13. Serve immediately.
14. Add 4 sliced scallions to the shrimp with the garlic and parsley.
15. Add a large pinch of dried chile flakes.
16. For the parsley, substitute chopped cilantro or a chiffonade of basil leaves.
17. Peel and devein the shrimp before cooking.

shrimp, salt, freshground black pepper, garlic, parsley sprigs, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/sauteed-shrimp-with-garlic-and-parsley-387253 (may not work)