Spanish Sizzled Shrimp

1. Stir oil, garlic, bay leaf and crushed red pepper (or chile) in a large nonstick skillet over medium-high heat until garlic just begins to color, about 30 seconds.

2. Add shrimp and season with salt.

3. Stir until shrimp turn pink, 2 to 4 minutes.

4. Stir in wine and lemon juice.

5. Adjust seasonings.

6. Transfer to a platter and sprinkle with parsley; remove bay leaf.

7. Serve immediately.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	2.4902 g
Protein	92.025 g
Carbohydrates	5.561 g
Energy	408.1902 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0142 g
Water	395.7336 g
Aspartic acid	0.0663 g
Calcium, Ca	318.742 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0181 g
Lutein + zeaxanthin	428.651 g
Fiber, total dietary	0.5313 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0091 g
Fatty acids, total saturated 22:0	0.0136 g
Carotene, beta	384.859 g
Niacin	0.1906 mg
Vitamin A, RAE	31.996 g
Fatty acids, total trans-polyenoic	0.0045 g
Arginine	0.0664 g
Riboflavin	0.0219 mg
Fatty acids, total trans-polyenoic 22:4	0.0045 g
Fatty acids, total polyunsaturated 15:0	0.0048 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0118 g
Fatty acids, total saturated 20:1	0.0091 g
Glutamic acid	0.0913 g
Sodium, Na	545.5589 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0142 g
Total lipid (fat)	2.4902 g
Manganese, Mn	0.316 mg
Fructose	0.3355 g
Proline	0.0252 g
Fatty acids, total saturated 16:0	0.2536 g
Fatty acids, total polyunsaturated 16:1 t	0.0045 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1442 g
Sucrose	0.1312 g
Choline, total	4.6163 mg
Fatty acids, total polyunsaturated 18:1 t	0.0091 g
Sugars, total	0.9232 g
Serine	0.0274 g
Fatty acids, total saturated 10:0	0.0063 g
Fatty acids, total saturated 18:0	0.1719 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	0.132 mg
Selenium, Se	1.3161 g
Ash	5.9422 g
Fatty acids, total saturated 18:1 undifferentiated	0.1963 g
Pantothenic acid	0.124 mg
Phenylalanine	0.0275 g
Copper, Cu	1.8156 mg
Thiamin	0.0318 mg
Methionine	0.01 g
Iron, Fe	3.0059 mg
Carbohydrate, by difference	5.561 g
Phosphorus, P	990.7535 mg
Folate, total	17.922 g
Tocopherol, gamma	0.0403 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.136 g
Alanine	0.0267 g
Cholesterol	729.8683 mg
Valine	0.0393 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0091 g
Fatty acids, total saturated 18:2 undifferentiated	0.1781 g
Glycine	0.029 g
Glucose (dextrose)	0.302 g
Fatty acids, total saturated 14:0	0.0057 g
Zinc, Zn	6.2756 mg
Isoleucine	0.0285 g
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	0.7273 g
Fatty acids, total saturated 14:1	0.0006 g
Leucine	0.0432 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0045 g
Vitamin A, IU	642.864 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0091 g
Folate, DFE	17.922 g
Tryptophan	0.0093 g
Vitamin C, total ascorbic acid	24.7195 mg
Phytosterols	0.38 mg
Fatty acids, total polyunsaturated 16:1 c	0.0091 g
Fatty acids, total polyunsaturated 18:1 c	0.1644 g
Fatty acids, total saturated 20:0	0.0091 g
Tyrosine	0.0135 g
Vitamin K (phylloquinone)	124.793 g
Fatty acids, total saturated	0.4881 g
Histidine	0.0148 g
Fatty acids, total monounsaturated	0.4151 g
Threonine	0.0234 g
Folate, food	17.922 g
Fatty acids, total polyunsaturated 17:0	0.0181 g
Cryptoxanthin, beta	1.22 g
Vitamin E (alpha-tocopherol)	0.11 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1405 g
Fatty acids, total trans	0.0181 g
Fatty acids, total trans-monoenoic	0.0136 g
Magnesium, Mg	166.547 mg
Lysine	0.0384 g
Potassium, K	1306.4117 mg
Cystine	0.0069 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	2 tablespoons	0	0	0
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Sea salt	0	0	0	0
Bay leaf	1	0	0	0
Extra virgin olive oil	1 tablespoon	0	0	0
Parsley	2 tablespoons	2.736	0.4811	0.06
Garlic Clove	3	13.41	2.9754	0.045
shrimp	1 lb	385.3342	0	2.312
red pepper flake	0.25 teaspoon	0	0	0