2 tablespoons olive oil
3 large garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 pound medium raw shrimp, peeled and deveined
salt to taste
1 tablespoon lemon juice
1 tablespoon dry white wine
2 tablespoons fresh chervil, chopped
Heat olive oil in a skillet and add garlic. Sauté until garlic is softened but not brown, about 2 minutes.
Add red pepper, shrimp and salt and cook for about 2 minutes. Turn shrimp and continue cooking until shrimp becomes opaque, about 2 minutes longer.
Add the lemon juice and wine, stirring through the shrimp to blend, and cook about 1 minute longer.
Divide into 4 servings and sprinkle each with chervil. Accompany with thin slices of oven-toasted Italian or French bread. Makes 4 servings.
From: NDSU Extension ServiceShare to Print