Shrimp Scampi with garlic bread, Brussels sprouts and buttered noodles

 Smoky Shrimp Scampi   Serves 4

1/3 C. Olive oil

4 Cl. garlic

1 bunch fresh parsley

1 1/2 lbs. peeled medium shrimp

salt & pepper

1 1/2  tsp. smoked paprika

1 lemon, halved

Serve suggestions cooked rice, pasta or thick toast, steamed broccoli 

Put olive oil in a large skillet over low heat. There should be enough to cover the bottom of the skillet, don’t skimp.  Peel and chop garlic.  Chop parsley.  If shrimp are frozen, run under cold water to thaw, draining well.

Add the garlic, shrimp, a sprinkle of salt and pepper, and smoked paprika to the skillet.  Toss to coat and turn the heat up to medium high.  

Cook, gently shaking the skillet one or twice, until the shrimp turn pink on one side, about 2 minutes. 

Cut one lemon half into 4 wedges

Turn shrimp and add half the chopped parsley. Cook, shaking the pan again until the shrimp are pink all over and just cooked through, about 2 minutes more. Its OK to cut one to check.  Squeews  the limo juice from the other half through a strainer or your fingers into the pan and cook for another 30 seconds.  Garnish with the other half of the parsley and lemon wedges and serve.