In a large nonstick skillet over high heat, stir 1 tablespoon olive oil, 3 minced cloves garlic, 1 bay leaf and t/4 teaspoon crushed red pepper (or 1 dried red chile, halved) until garlic just begins to color, about 30 seconds.

Add 1 pound medium peeled and deveined shrimp (leave tails on for an attractive presentation) and season with salt. Stir until shrimp turn pink, 2 to 3 minutes. Stir in 2 tablespoons dry white wine and 2 tablespoons fresh lemon juice. Adjust seasonings. Transfer to a platter and sprinkle with 2 tablespoons chopped fresh parsley. Serve immediately. I like to serve it over angel hair pasta for a meal .

Makes 8 appetizer servings.
80 calories per serving; 12 g protein, 3 g fat, 1 g carb, 85 mg sodium, 87 mg cholesterol, 0 g fiber.

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