Nutrition per serving may change if servings are adjusted.
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 bay leaf
¼ teaspoon crushed red pepper, or 1 dried red chile, halved
1 pound medium peeled and deveined shrimp, (tails left on)
Salt, to taste
2 tablespoons dry white wine
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Stir oil, garlic, bay leaf and crushed red pepper (or chile) in a large nonstick skillet over medium-high heat until garlic just begins to color, about 30 seconds. Add shrimp and season with salt. Stir until shrimp turn pink, 2 to 4 minutes. Stir in wine and lemon juice. Adjust seasonings. Transfer to a platter and sprinkle with parsley. Serve immediately.
62 calories;2 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 8 g protein; 13 mcg folate; 71 mg cholesterol; 0 g sugars; 0 g added sugars; 205 IU vitamin A; 3 mg vitamin C; 35 mg calcium; 0 mg iron; 358 mg sodium; 81 mg potassium