Ingredients

• 1 tablespoon extravirgin olive oil 
• 1/8 teaspoon ground red pepper
• 6 garlic cloves, thinly sliced
• 1 bay leaf
• 1 pound large shrimp, peeled and deveined 
• 1/4 teaspoon salt 
• 2 tablespoons chopped fresh parsley
• 4 lemon wedges 

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add pepper, garlic, and bay leaf; cook 2 minutes, stirring constantly. Increase heat to medium-high. Add shrimp; sauté until shrimp have pink or orange markings and white, opaque flesh (about 4 minutes). Remove from heat. Sprinkle with salt. Discard bay leaf. Sprinkle with parsley, and serve with lemon wedges.