Gamberi in Padella (Garlicky Pan-Roasted Shrimp)

Recently I've been trying to increase my energy and just feel better in general. I found some great cold salads with beans or quinoa at a local shop and will try to replicate them in the coming weeks. In the meantime I am avoiding dairy and wheat...so lean meats, veggies, fruits, nuts, and beans are on the agenda. Dave loves garlicky shrimp so I whipped this up last night to much applause. I served it over white basmati rice for a more Spanish feel, but you could serve it over angel hair as well. Serves 4

Gamberi in Padella (Garlicky Pan-Roasted Shrimp)

adapted from epicurious.com

INGREDIENTS

• • 1 pound large shrimp, peeled
  • 4 teaspoons sea salt
  • 1/2 cup extra-virgin olive oil
  • 4 large cloves garlic, finely chopped or passed through a garlic press
  • pinch of dried red-pepper flakes
  • 1/2 teaspoon salt, or to taste
  • 4 tablespoons dry white wine
  • 2 tablespoon chopped fresh Italian parsley
  • 
    
  • INSTRUCTIONS

• 1. Remove the dark intestinal veins from the shrimp. Fill a bowl with ice water, add the sea salt and the shrimp, and let stand for 15 minutes to bring out some of the briny flavor of the shellfish. (Removing their shells robs the shrimp of some of their natural flavor.) Drain and dry thoroughly with a cotton kitchen towel.
  2. In a large skillet over medium heat, warm the olive oil. Add the garlic and hot pepper and sauté gently until the garlic softens but is not browned, about 2 minutes. Add the shrimp and sauté, turning once, until they are opaque, about 2 minutes on each side. Add the wine, stir and cook for an additional 30 seconds to allow alcohol to evaporate. Sprinkle with parsley and serve immediately.