Summer Shrimp

Ainesosat

• 1 tsp paprika
• 1/4 tl pepper
• 2 rkl chopped fresh basil
• 1/2 tl salt
• 3 kynttä garlic, sliced
• 1 tsp red pepper flakes
• 1/3 kuppi extra virgin olive oil
• 2 lb shell-on deveined jumbo shrimp
• 1/4 cup lemon juice

Ohjeet

1. Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent.
2. Sprinkle the red pepper flakes and paprika into the oil.
3. Add the shrimp and toss to coat.
4. 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.
5. Reduce heat to medium-low; add the basil and toss lightly.
6. Season with salt and pepper to serve.