1 pound of large shrimp with shells
6 minced garlic cloves
1/3 cup lemon juice
1/3 cup olive oil
1 Tablespoon minced fresh Italian parsley
1 1/2 teaspoons minced fresh thyme
1 1/2 teaspoons grated lemon peel
Coarse salt and freshly ground pepper
In a large pot of salted, boiling water cook shrimp until bright orange – approximately two minutes. Drain. When cool enough to handle, remove shells and set aside.
In a glass or metal bowl whisk garlic, lemon juice, oil, parsley, thyme and lemon peel together. Season to taste with salt and pepper. Add shrimp and toss to coat. Refrigerate for several hours, tossing occasionally.
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