Shrimp, with lemon, garlic, herbs and white wine
1 TBSP extra virgin olive oil
1 TBSP lemon juice
1 TBSP white wine
1 garlic clove, minced
1/3 pound shrimp
1 TBSP parsley
Whisk together olive oil, lemon juice, white wine and garlic. Toss shrimp in mixture. Cover and let stand in refrigerator 20-30 minutes.
in a large non-stick skillet, heat 1 additional TBSP olive oil over medium heat. Remove the shrimp from the marinade, reserving marinade, and add to skillet. Cook for about 3 minutes, or until bright pink. Remove the shrimp from the skillet. Add the marinade and marjoram. Reduce heat to medium and simmer for about 5 minutes.
Add the shrimp back to the skillet, heat through and toss with parsley. Serve immediately.
Notes: This came out light and lovely and was very easy to make. It could be served over rice or with pasta, but I had it straight up with some tasty garlic bread on the side.Posted by Jennifer at January 13, 2006 9:19 PM | TrackBack