Thursday, May 23, 2013


1 lb. large shrimp with shells
6 cloves garlic
1/3 c. lemon juice
1/3 c. olive oil
1 T. minced parsley
1 1/2 t. minced thyme
1 1/2 t. lemon zest
salt and pepper, to taste

Bring a large pot of salted water to a boil.  Cook shrimp just until bright orange, about two minutes; drain.  When cool enough to handle, remove shells and set aside. 

In a bowl, whisk garlic with lemon juice, oil, parsley, thyme, and lemon zest.  Season to taste with salt and pepper.  Add shrimp and toss to coat.  Refrigerate several hours before serving, stirring occasionally.

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