1. Combine lemon juice, wine, 2 tsp oil and garlic in a medium bowl. 2. Add shrimp and toss to coat. 3. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. 4. Drain well, reserving marinade. 5. Heat 1 tsp oil in a 12-inch non stick skillet over medium-high heat. 6. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. 7. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. 8. Return the shrimp and any accumulated juices to the pan; heat through. 9. Season with salt, sprinkle with parsley and serve immediately. 10. About 4 servings- 3/4 cup each. ---------------------------------------------------------------------------
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Ingredients
