Name: Shrimp with Garlic Olive Oil Sauce
Ingredients: 1 lb large shrimp peeled and deveined; ▢pink salt; ▢½ cup Pinehurst Olive Oil Garlic olive oil; ▢10 garlic cloves, chopped; ▢1 teaspoon red pepper flakes (start with less if you don’t want it too spicy); ▢1 teaspoon paprika; ▢2 tablespoons dry white wine; ▢Juice of ½ lemon; ▢½ cup chopped fresh parsley

Ingredients

Scale

1 lb large shrimp peeled and deveined
▢pink salt
▢½ cup Pinehurst Olive Oil Garlic olive oil
▢10 garlic cloves, chopped
▢1 teaspoon red pepper flakes (start with less if you don’t want it too spicy)
▢1 teaspoon paprika
▢2 tablespoons dry white wine
▢Juice of ½ lemon
▢½ cup chopped fresh parsley

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Instructions

Pat the shrimp dry and season with pink salt; set aside.
Heat garlic olive oil over medium heat and add the garlic and red pepper flakes. Cook until the garlic gains some color and is fragrant (be careful not to burn it).
Add the shrimp and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink color (about 3 minutes or so; this will depend on the size of the shrimp). Remove the pan from the heat.
Stir in white wine, lemon juice and parsley.
Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread or serve on top of pasta.

**recipe adapted from The Mediterranean Dish