Method:Sauteing

1. Formula

1. 3 tablespoons lemon juice
2. 3 tablespoons dry white wine
3. 2 teaspoons extra-virgin olive oil
4. 3 cloves garlic, minced
5. 1 pound medium shrimp (30-40 per pound), peeled and deveined
6. 1 teaspoon extra-virgin olive oil
7. 1 bay leaf
8. 1/4 teaspoon crushed red pepper
9. 1/4 teaspoon salt, or to taste
10. 2 tablespoons chopped fresh parsley

2. Nutrition Information

• Calories: 134 kcal
• Carbohydrates: 2 g
• Dietary Fiber: 0 g
• Fat: 4 g
• Protein: 18 g
• Sugars: 0 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.

4. Remark