Shrimp Venetian-Style (Scampi alla Veneziana) 1/2 cup (125 ml) extra-virgin olive oil 1 1/2 lbs (675 g) large shrimp in their shells 4-6 cloves garlic, finely chopped 2 tsp (10 ml) fresh thyme leaves 1/2 tsp (2 ml) hot red pepper flakes, or to taste Salt and freshly ground pepper to taste Chopped fresh parsley for garnish
Heat the oil in a large heavy skillet over high heat and saute the shrimp, garlic, thyme, and red pepper flakes until the shrimp are pink and firm, about 4 minutes - do not overcook. Season with salt and pepper and serve garnished with chopped parsley. Serves 4 to 6. [Non-text portions of this message have been removed]
