“This salad is greatly served with fresh cut lemon wedges.”

INGREDIENTS

2 pounds large shrimp in shell (21 to 25 per pound), peeled and deveined, leaving tail
   and first segment of shell intact
10 large garlic cloves, thinly sliced
1/4 tsp. dried hot red pepper flakes
1/2 tsp. fine kosher salt
1/4 cup extra-virgin olive oil
1 tbsp. fresh lemon juice
          Lemon wedges

DIRECTIONS

• Pat shrimp dry; cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat.
• Stirring occasionally until garlic is pale golden for 4 to 5 minutes.
• Increase heat to moderately high, and then add shrimp and sauté, turning occasionally, until shrimp are just cooked through for 3 to 4 minutes.
• Remove from heat and stir in lemon juice, then transfer to a serving bowl.
• Serve warm or at room temperature.