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Number of Servings:  4


    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons minced elephant garlic
    • 3 tablespoons fresh lemon juice
    • 3 tablespoons minced fresh parsley
    • 1 pound large cooked shrimp, fresh or frozen, thawed
    • Freshly ground black pepper


Heat the oil in a nonstick skillet over medium-low heat.

Add the garlic and cook, stirring constantly, until barely golden, about 2 minutes.

Remove from the heat and stir in the lemon juice, parsley, and shrimp.

Season with pepper to taste.

Refrigerate until ready to serve, either plain (no cocktail sauce needed!), or on top of a salad.

Recipe Courtesy Of: The Shrimp Council and Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover

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