Friday, June 25, 2010

Lemon Garlic Baked Shrimp

Saturday was a busy day for us. Andrew, Oliver and I were at the farmers' market early. Oliver enjoyed meeting new friends and impressing people with how well behaved he is. I came home with a perfect head of frisee, two big bunches of beets, knob onions, summer squash and blueberries. No tomatoes yet. Soon! I immediately steamed the beets for a salad. Then I stir fried the beet greens and dressed them with balsamic vinegar, salt and pepper for a lunch appetizer. Make that snack!

I repotted a few plants and worked in the garden awhile. When dinnertime rolled around, I wanted something simple. I'd picked up shrimp earlier and had planned a more elaborate dish. This simple recipe, however, was just right for our dinner.

(Serves 2)

4 garlic cloves, thinly sliced
3/4 pound medium shrimp, shelled
1/4 cup good olive oil
2 tablespoons fresh lemon juice
1/4 cup flat-leaf parsley coarsely chopped

Preheat oven to 450

In an 8 inch oven-proof container bake garlic in oil for two minutes.

Add the shrimp, 1 tablespoon of the lemon juice, salt and pepper to taste and toss to combine.

Bake, turning shrimp once, until the shrimp are pink and curled--6 to 8 minutes.

Sprinkle parsely over shrimp and serve with a good crusty bread to dip up the lemon-garlic sauce.