Ingredients

The following ingredients have 4 Servings
  • 1 pound large shrimp, in their shells (I used peeled and deveined shrimp with tails on)
  • 1/2 cup extra virgin olive oil (I reduced to 1/4 cup)
  • 4 large cloves garlic, minced
  • 2 teaspoon fresh thyme leaves (I used 1/2 teaspoon dried)
  • 1/4 teaspoon crushed red pepper flakes (I used a big pinch)
  • Coarse sea salt (I used Kosher salt)
  • 1/4 cup flat-leaf parsley, coarsely chopped

Instruction

  • Rinse the shrimp, pat them dry and set aside.
  • In a skillet large enough to hold all the shrimp in a single layer, heat the olive oil over moderately high heat. When the oil is hot and shimmery, but not smoking, add the garlic, thyme, crushed red peppers and shrimp. Toss to coat with oil and cook, stirring occasionally, just until the shrimp are pink, about 5 minutes or so.
  • Remove the pan from the heat and with a slotted spoon, scoop up the shrimp, placing them in a warmed serving platter or to warmed individual plates.
  • Pour the sauce over the shrimp. Sprinkle lightly with coarse sea salt fresh parsley. Serve immediately.