- 3 garlic cloves
- 3/4 pound medium shrimp (16 to 20)
- 1/4 cup packed fresh flat-leafed parsley leaves
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Accompaniment: hot crusty bread
- Preheat oven to 450°F.
- Thinly slice garlic and shell shrimp. Very coarsely chop parsley. In an 8-inch round shallow baking dish bake garlic in oil in middle of oven 5 minutes, or until garlic is lightly colored. Add shrimp, 1 tablespoon lemon juice, and salt and pepper to taste and toss to combine. Bake shrimp, turning them once, until just cooked through, 6 to 8 minutes. Stir in remaining tablespoon lemon juice.
- Sprinkle parsley over shrimp and serve with bread.