Ingredients:
25 -30 large shrimp, raw and peeled (or jumbo)
3 tablespoons chopped garlic, fresh (see tip) or 3 tablespoons from a jars (see tip)
1 cup fresh parsley, chopped
2 teaspoons paprika
fresh ground sea salt, to taste (see tip)
fresh ground pepper, to taste
1/2 cup olive oil
2 tablespoons butter
Directions:
In a large Ziplock freezer bag, mix everything except the butter and swish it around good to coat all of the shrimp. Or, mix everything in a large bowl and cover TIGHTLY with Saran wrap.
Refrigerate for 1 hour.
Preheat large heavy bottom pan with the butter in it on medium. Toss shrimp around for about 10 minutes until pink and lightly browned.
Serve with steak or pasta with a white sauce.
25 -30 large shrimp, raw and peeled (or jumbo)
3 tablespoons chopped garlic, fresh (see tip) or 3 tablespoons from a jars (see tip)
1 cup fresh parsley, chopped
2 teaspoons paprika
fresh ground sea salt, to taste (see tip)
fresh ground pepper, to taste
1/2 cup olive oil
2 tablespoons butter
Directions:
In a large Ziplock freezer bag, mix everything except the butter and swish it around good to coat all of the shrimp. Or, mix everything in a large bowl and cover TIGHTLY with Saran wrap.
Refrigerate for 1 hour.
Preheat large heavy bottom pan with the butter in it on medium. Toss shrimp around for about 10 minutes until pink and lightly browned.
Serve with steak or pasta with a white sauce.
TIPS: Do not substitute with garlic powder OR dried parsley! Sea
salt is stronger than table salt so use less than normal. Table salt
can be substituted.
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