This extremely easy recipe can be a perfect match for a pilaf rice. Add some lemon zest if you want to intensify the taste.
3 Tbs extra-virgin olive oil
3 Tbs fresh lemon juice
3 Tbs dry white wine
3 garlic cloves, minced
1 pound medium shrimp, peeled and deveined
½ tsp dried marjoram
½ tsp crushed red pepper flakes
3 Tbs fresh chopped flat-leaf parsley
salt to taste
Whisk together the 3 tablespoons olive oil, lemon juice, wine and garlic in a medium bowl. Toss the shrimp in the mixture. Cover and let stand in the refrigerator for 20-30 minutes.
In a large nonstick skillet, heat the remaining olive oil over a high heat. Remove the shrimp from the marinade with a slotted spoon and add to the skillet.
Cook for about 3 minutes, turning, or until bright pink. Remove the shrimp from the skillet. Add the marinade, marjoram and red pepper flakes. Reduce heat to medium and simmer for about 5 minutes. Add the shrimp back to the skillet, heat through and toss with the parsley. Serve immediately.