Lemon and Garlic Shrimp

This recipe for Lemon and Garlic Shrimp is delicious and easy to make.  I think the sauce is very similar to a piccata so you could use this recipe for chicken as well.

Lemon and Garlic Shrimp

5 cloves of garlic, finely minced

1 T lemon zest

1/4 c fresh lemon juice

1/2 t crushed red pepper

1/2 t thyme

2 t paprika

1 T cornstarch

1/2 t freshly cracked black pepper

2 T flat leaf parsley, minced (optional)

1/4 c finely grated parmesan cheese (optional)

salt

3/4 c white wine

2 lbs. shrimp, peeled and deveined

Place the cleaned shrimp in a plastic bag with the cornstarch and shake to lightly coat, set aside.  Heat 1/4 c olive oil in a large sauté pan.  When the oil is hot, add the crushed red pepper, cracked black pepper, salt, thyme, and 1 t of paprika.  Heat until fragrant then add the shrimp.  Keep the shrimp in a single layer and do not overcrowd.  Cook the shrimp until done, about 4 minutes depending on the size of the shrimp.  Remove to a plate.  After all the shrimp are cooked, add the minced garlic to the remaining hot olive oil, along with the lemon juice and the white wine.  Whisk to remove all the cooked bit on the bottom of the sauté pan.  Add the shrimp and carefully stir in the sauce until slightly thickened.  You want the sauce to cling to the shrimp.  Remove from the pan and sprinkle with lemon zest, parmesan cheese, and flat leaf parsley.  Serve immediately with a fresh arugula salad and a glass of white wine.