- 1 pound uncooked large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 garlic cloves, sliced
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 tablespoons minced fresh parsley
- Hot cooked pasta or rice
- In a large skillet, saute shrimp in oil for 3 minutes. Add the garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta or rice. Yield: 4 servings.
Originally published as Garlic Lemon Shrimp in Taste of Home August/September 2009, p28
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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