1 tablespoon extra-virgin olive oil
1/8 teaspoon ground red pepper
6 garlic cloves, thinly sliced
1 bay leaf
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
4 lemon wedges
Method of Preparation:
1. Heat oil in a large nonstick skillet over medium heat. Add pepper, garlic, and bay leaf; cook 2 minutes, stirring constantly.
2. Increase heat to medium-high. Add shrimp; saut until shrimp have pink or orange markings and white, opaque flesh (about 4 minutes). Remove from heat.
3. Sprinkle with salt. Discard bay leaf. Sprinkle with parsley, and serve with lemon wedges.