This recipe is a simple way to get dinner on the table fast. The prep time is short and the outcome translates to a wonderfully prepared shrimp dish that your family will love.

You definitely have to be a garlic lover for this one! 

You need to buy a bottle of capers and use the liquid in order to get the caper brine.

I did not add water; the sauce cooked up just fine without it. It was nicely thickened and had just the right amount of garlic and flavor. It was smooth and silky, with a touch of lemon and heat from the red pepper flakes.

Make this tonight! It is delightful and good to the last bite!

This recipe is courtesy of allrecipes.com and serves 3-4 people.

Today’s Hint: You may buy your shrimp deveined, but check the underside of the shrimp. You will see that there is a vein there as well. You should take the time to remove it. Who wants to eat that?

Enjoy!

Ingredients for Garlic Shrimp

1 1/2 tbsp. olive oil
1 pound shrimp, peeled and deveined
Salt to taste
6 cloves garlic, finely minced
1/4 tsp. red pepper flakes
3 tbsp.lemon juice
1 tbsp. caper brine
1 1/2 tsp. cold butter
1/3 cup flat leaf parsley, divided
1 1/2 tbsp. cold butter
water. as needed

Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in a even layer on the bottom of the pan and cook for 1 minute without stirring.

Season the shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.

Stir in garlic and red pepper flakes; cook and stir 1 minute.

Stir in lemon juice, caper brine, 1 1/2 tsp. cold butter, and half the parsley.

Cook until the butter has melted, about 1 minute, then turn heat to low and stir in remaining 1 1/2 tablespoons cold butter. Stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2-3 minutes.

Remove shrimp with a slotted spoon and transfer to a bowl.

Continue to cook butter sauce, adding water 1 tsp. at a time, if too thick.

Season with salt to taste.

Serve shrimp topped with the pan sauce.

Garnish with remaining parsley.

It that simple!