I know I just did a shrimp recipe a few weeks ago, but shrimp is just too yummy and quick to not eat often. This one has a ridiculously easy marinade and then just a few minutes in a hot skillet and dinner is ready. This would also be great served over pasta for a heavier meal. We ate it with a salad of blood oranges and red onions.
1 pound shrimp, peeled and deviened
Juice from 1 lime
2 garlic cloves, finely chopped
1/4 cup olive oil
salt and pepper to taste
Combine all ingredients in a non-reactive bowl (glass or ceramic), and toss well to combine. Allow to marinate in fridge for an hour.
Remove shrimp from fridge. Heat a large skillet over medium-high heat. Add shrimp and marinade to pan when pan is hot and cook until shrimp are opaque. Serve with pan juices.