Ingredients
2
lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined
10
large garlic cloves, thinly sliced
1/4
tsp dried hot red pepper flakes
1/3
cup extra-virgin olive oil
Accompaniment: lemon wedges
Directions
1.
Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and sauté, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice, then transfer to a serving bowl. Serve warm or at room temperature.
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