Shrimp with Olive Oil and Garlic

It’s time to sit outside while the daytime weather is till warm, pop a cork, and enjoy a quick and easy leisurely lunch.  There are always shrimp in our freezer and, of course, always garlic in our larder, so when friends stop by you can make this dish in about 10 minutes.  Have your friends pick up a Pain D’Avignon baguette at the local market to enjoy with your meal.

Shrimp with Olive Oil and Garlic
Serves 6-8

1/4 cup olive oil
4 Tablespoons butter
2 1/2 pounds shrimp (26-30 per pound size)
10 garlic cloves, minced
1/4 cup fresh lemon juice
1/2 teaspoon paprika
1 teaspoon salt, or to taste
Fresh ground pepper to taste
3-4 Tablespoons flat leaf parsley, chopped

Heat the olive oil and butter in a large skillet over medium-high heat.
Add the garlic and shrimp and saute until shrimp turn translucent, 2 to 3 minutes.
Add lemon juice, paprika, salt and pepper.
Remove from heat and place shrimp on a large serving platter, pouring the cooking juices over the shrimp.
Serve with a baguette to sop up all the garlicky sauce.

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