|Tail on shrimp||1 Pound (21 To 25 In Number)|
|Extra virgin olive oil||1 1⁄2 Cup (24 tbs)|
|Coarse salt||1 Teaspoon|
|Garlic||8 Clove (40 gm), sliced|
|Red pepper flakes||1⁄2 Teaspoon|
|Chopped fresh parsley||1 Teaspoon|
1. Thaw shrimp according to package directions. Rinse shrimp and refrigerate until ready to use.
2. Heat olive oil and lemon juice in a heavy-duty Dutch oven. Add shrimp, salt, garlic and red pepper flakes. Bring to a boil, stirring occasionally, and cook for 3-4 minutes.Shrimp is done when meat is opaque and firm to the touch. Garlic slices will be browned.