Garlic Shrimp

No problem.  Shrimp, 6 garlic cloves, wine, lemon and herbs.  Serve over New York Strip Steaks

Garlic Shrimp
Serves 4

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6 garlic cloves, minced
1 pound small to medium shrimp, peeled and deveined, tails removed
2 teaspoons lemon juice
Juice of 1 lemon
¼ cup olive oil
¼ cup white wine or vermouth
¼ cup chopped fresh flat-leaf parsley
Salt and freshly ground black pepper to taste
Chopped fresh basil leaves (optional)

Heat a large non-stick skillet over medium-high heat.  Season the shrimp with the lemon zest, juice and a little salt.  Add the olive oil to the skillet and then add the shrimp and garlic.  Cook and toss until the shrimp are firm and just pink.  Add the wine and parsley and/or basil.  Toss and turn off the heat

Serve as an appetizer with flatbread, over rice or pasta or atop New York Strip Steaks