Spicy garlic shrimp

Tonight's meal was a trio of shrimp. I made one shrimp meal I already had done before and then two new ones. The one I did before was the grilled shrimp scampi (the one in the middle in the trio picture) and I have already put the recipe of that one on my blog. The original recipe for that, though, can be found at AllRecipes.com here. The other two I will list separately on my blog this one being the spicy garlic shrimp. That original recipe can be found at the Food Network website here. I served tonight's meal on lettuce to make lettuce wraps and below is a picture of all three and a picture of the spicy garlic shrimp on its own. The spicy garlic is the one farthest on the left in the trio picture.

          

Review: The spicy garlic shrimp was just that, spicy. My dad said he enjoyed all three shrimp but he couldn't finish this one or the shrimp scampi because he thought they were so spicy. Mom and I thought they were spicy as well but not too spicy. Had I added a little more crushed red pepper it might have been a little unbearable, but for me, it was the right amount. The recipe calls for a 1/2 teaspoon but up to 1 teaspoon would be OK without getting too hot. It also does not call for a marinade but I mixed all the ingredients together and let the shrimp marinade in them for 30 minutes and then cooked it on the grill instead of the pan. So, I mixed the oil, garlic (I chopped them instead of using the cloves), red pepper flakes, seasoning, parsley and lemon juice in a bowl). For the seasoning, it recommends using a grill or steak seasoning blend. You can use whatever kind you want. I used a cajun seasoning, which also gave it a little kick. It also called for 1 lemon, zested and juiced but I just used a couple tablespoons of lemon juice I had in my fridge that was left over from previous recipes.

Recipe:

• 2 tablespoons extra virgin olive oil, 2 turns of the pan
• 4 cloves garlic, crushed away from skin
• 1/2 teaspoon crushed red pepper flakes
• 24 jumbo shrimp, peeled and deveined, tails in tact
• 2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
• 1 lemon, zested and juiced
• 2 tablespoons chopped parsley leaves, a handful

Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove the shrimp to a serving platter leaving the garlic cloves in the pan.