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A quick and easy shrimp dish that's light and delicious.
1/3 cup extra virgin olive oil
3 cloves garlic, sliced
1 tsp red pepper flakes
1 tsp paprika
2 lbs shell-on deveined jumbo shrimp
1/4 cup lemon juice
2 tbsps chopped fresh basil
1/2 tsp salt
1/4 tsp pepper
Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent.
Sprinkle the red pepper flakes and paprika into the oil.
Add the shrimp and toss to coat.
Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more.
Reduce heat to medium-low; add the basil and toss lightly.
Season with salt and pepper to serve.
in 1 serving of Summer Shrimp.
, 5% carbs, 46% protein.
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