¼ cup extra virgin olive oil, divided
3 tablespoons fresh lemon juice
3 tablespoons dry white wine
3 garlic cloves, minced
¾ pound medium shrimp, peeled and deveined
½ teaspoon dried marjoram
½ teaspoon crushed red pepper ﬂakes
3 tablespoons fresh chopped ﬂat-leaf parsley
Salt to taste
4 sun-dried tomatoes, chopped
- In a medium bowl, whisk together 3 tablespoons olive oil, lemon juice, wine and garlic. Then add the shrimp. Cover and let stand in the refrigerator for 20-30 minutes.
- In a large nonstick skillet, heat the remaining olive oil over high heat. With a slotted spoon, remove the shrimp from the marinade and add to the heated skillet. Cook for about 3 minutes, turning, or until bright pink. Remove the shrimp from the skillet and set aside. Add the marinade, marjoram, and red pepper ﬂakes to the skillet. Reduce heat to medium and simmer for about 5 minutes.
- Add the shrimp back to the skillet, heat through, and toss with the parsley. Transfer the shrimp to a platter, sprinkle with the chopped sun-dried tomato bar or sun-dried tomatoes and serve immediately.
Recipe courtesy of Diane Kochilas for Mediterra. Photo courtesy of Mediterra.
Total Fat: 15g
Saturated Fat: 2g