Shrimp with Rice and Lemon

Step 1

Pat the 1 lb shrimp dry with paper towels and season with salt and pepper. Heat 2 tbsp of the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Step 2

Add the shrimp in a single layer and cook without stirring for 2 minutes, until the bottoms turn pink. Flip and cook for another 1-2 minutes, until the shrimp are opaque and just cooked through. Transfer to a plate.

Step 3

Reduce heat to medium and add the remaining 1 tbsp olive oil and 4 minced garlic cloves. Cook, stirring constantly, until fragrant but not browned, about 30 seconds.

Step 4

Return the shrimp to the skillet. Squeeze the juice of 1 lemon over everything and toss to coat. Cook for 1 minute, until the sauce is slightly thickened and the shrimp are glazed.

Step 5

Serve the shrimp over the 2 cups cooked rice, spooning any pan sauce on top. Garnish with the 1/4 cup chopped parsley and extra lemon wedges if desired.