Shrimp Marinated in Lemon and Olive Oil
You’ll want to gobble up these succulent morsels immediately, but patience will be rewarded; the shrimp taste better the longer they sit in the marinade. Leave them for a couple of hours, if you have the time. Slideshow: More Amazing Shrimp Recipes
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Ingredients
Directions
Notes
Variations
• Substitute a pound of sea scallops for the shrimp. Heat one tablespoon of oil in a large nonstick frying pan over moderately high heat until very hot. Season the scallops with one-eighth teaspoon salt. Put the scallops in the pan and sear until brown on the bottom, one to two minutes. Turn and brown on the other side until just done, one to two minutes longer. Remove the scallops and cut them into quarters. Toss with the marinade.
• Spice up the dish by adding one-quarter teaspoon dried red-pepper flakes to the marinade.
• Use chopped fresh basil instead of the parsley.
• For an extra flavor dimension, add a clove of minced garlic to the marinade.