this recipe comes from rachel ray...... 2 tablespoons extra virgin olive oil, 2 turns of the pan 4 cloves garlic, crushed away from skin 1/2 teaspoon crushed red pepper flakes 24 jumbo shrimp, peeled and deveined, tails in tact 2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper 1 lemon, zested and juiced 2 tablespoons chopped parsley leaves, a handful Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.
some of rachel ray's recipes rock some of rachel ray's recipes rock some of rachel ray's recipes rock some of rachel ray's recipes rock some of rachel ray's recipes rock wow, that's a mouthful! i think i remember this old post. uhhhh..... do shrimp threads have an expiration date?
In a blender or food processor, pulse 3 large cloves garlic, peeled and halved and a pinch of red pepper flakes until minced. Add 1 egg and 1 egg yolk, at room temperature, pinch of salt, 1 tablespoon fresh lemon juice, and pulse until fluffy, about 30 seconds. With the machine running, add 1/2 cup corn oil and 1/2 cup olive oil in a very slow, thin stream until all the oil is incorpated. Taste and adjust the seasoning, if necessary. Cover and refrigerate for up to 6 hours before serving. I'm the master of my plate and captain of my bowl.
