Id always, always order the garlic shrimp, which came in a little sizzling pan with crusty bread.
It was my happy place.
Now I make the dish at home using this incredibly easy recipe.
Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
Similar toshrimp scampi, this dish utilizes fruity olive oil instead of butter and lots and lots of garlic.
A little sherry vinegar at the end amps up the flavors and creates a pan sauce.
Whether youre using fresh shrimp or frozen, itll turn out delicious every time.
Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
If using frozen shrimp, let defrost in the fridge overnight.
Be sure to pat the shrimp dry with paper towels to remove excess water before using.
Drain and pat dry with paper towels.
Let sit at room temperature for about 10 minutes while you prepare the rest of the dish.
While the shrimp sit, thinly slice the remaining 4 garlic cloves.
Heat the remaining 6 tablespoons of oil in a large skillet over medium heat.
If the garlic is cooking too fast, decrease the heat to medium-low.
You dont want it to burn.
Add the marinated shrimp to the skillet along with any liquid and increase the heat to medium-high.
Cook, tossing and stirring constantly, just until the shrimp are opaque, about 3 minutes.
Add the parsley, if using, and sherry vinegar and toss to combine.
Serve immediately with crusty bread to sop up the sauce.
Reheat gently so the shrimp doesnt end up overcooked.
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