I make this recipe as an appetizer or a meal. When I make it as a meal, I save the shrimp shells, simmer them in a 1 and 3/4 cup of water for 5 minutes, and strain. During the final minute of cooking, I use the stock in the recipe with a little butter and serve it over pasta. If you've been at a party at my house, I've probably served this wonderful recipe. This is based on an old Rachel Ray recipe.
Spicy Garlic Shrimp
2 tablespoons olive oil
1 and 1/2 tablespoons minced garlic
1/2 teaspoon red pepper flakes
1 pound shrimp, raw with shells on
2 teaspoons Montreal Steak Seasoning by McCormick (don't substitute)
1 lemon, zested and juiced
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
Heat a large skillet over a medium-high heat. Add the olive oil to the pan, then the spices: Montreal Steak Seasoning, garlic, salt, and red pepper flakes. Add the shrimp to the pan, and cook for three minutes, stirring regularly. Add the lemon juice, zest, and the fresh parsley. Cook for one minute longer until shrimp are just pink. Place shrimp on a serving platter, and watch them disappear.