Really easy: saute some garlic and hot pepper flakes in oil, add the shrimp and cook quickly until opaque. Serve with rice and a sprinkling of herbs.
Prep time: 18 minutes
Cooking time: 20 minutes
1/3 cup long-grain rice
8 shrimp (size 16-20), peeled, de-veined, tails left on
1 tablespoon olive oil
1 clove garlic, minced
¼ teaspoon hot pepper flakes
¼ teaspoon paprika (smoked if you like)
1 tablespoon lemon juice (or to taste)
1 tablespoon chopped flat leaf parsley, cilantro or mint leaves
1. Cook the rice according to directions on the package.
2. Meanwhile, place the shrimp in a bowl with the olive, garlic, pepper flakes and paprika. Toss to coat well with the oil.
3. When the rice is ready, keep it warm while you cook the shrimp. Heat a small frying pan over medium-to-high heat. Add the shrimp and cook 3-4 minutes, turning, or until the shrimp are barely opaque (do not overcook them or they will become rubbery).
4. Place the rice on a plate and top it with the shrimp. Sprinkle with lemon juice and herbs and serve.