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Ingredients
- 1/2 c. Extra virgin olive oil
- 10 x Garlic cloves, sliced
- 3 lb Shrimp, large or possibly medium
- 1 Tbsp. Lemon juice
Directions
- Heat the oil in a large, heavy skillet. Add in the garlic. Remove from heat and let cold to room temperataure.
- Peel and devein the shrimp; place in a large bowl. Pour the garlic mix and lemon juice over; toss to coat.
- Cover and chill for at least 1 hour and up to 1 day.
- See Notes for additional uses.
- More Ideas for Leftovers:Shrimp and Mushroom Omelet. Saute/fry sliced shallots and crimini mushrooms in a little oil till tender. Add in cooked shrimp and toss till the shrimp are just heated through. Whisk Large eggs with salt pepper and a little water. Pour into a heated skillet with a bit of melted butte. Cook till set on the bottom and almost set on top. Add in the mushroom/shrimp filline and some grated fontina cheese. Fold the omelet and turn out onto a heated serving plate
- Garlic Shrimp Linguine. Toss warm cooked linguinewith sauteed shrimp, garlic, shopped canned tomatoes and a splash of extra virgin olive oil. Sprinkle with parmesan cheese.
- NOTES :This recipe makes sufficient for the jambalaya, the bisque and the tacos. You can marinate the shrimp for up to 24hours, but after which drain and saute/fry them till they're just cooked through. Cooked shrimp will keep in the refrigerator for about 3 days.
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