Sizzling Citrus Shrimp

1 lb. shrimp, peeled and deveined, 30 to 40 per pound

Marinade:
3 Tbsps. lemon juice
3 Tbsps. dry white wine
2 tsps. extra-virgin olive oil
3 cloves garlic, minced

Sauce:
1 tsp. extra-virgin olive oil
1 bay leaf
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt
2 Tbsps. chopped fresh parsley

Combine lemon juice, wine, 2 tsp oil and garlic in a medium bowl. Add
shrimp and toss to coat. Cover and marinate in the refrigerator for 15
minutes, tossing occasionally.
Drain the shrimp marinade into a bowl.
Heat 1 tsp. oil in a 12-inch non stick skillet over medium-high heat. Add
shrimp and cook, turning once, until barely pink, about 30 seconds per
side; transfer to a plate.
Add bay leaf, crushed red pepper and the reserved marinade to the pan;
simmer for 4 minutes. Return the shrimp and any accumulated juices to the
pan; heat through.
Season with salt, sprinkle with parsley and serve immediately.
Makes 4 servings.
Calories 170, Fat 6 g, Carbs 3 g, Sodium 310 mg, Fiber 0 g.

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