3 tbsp trans-fat free margarine (I use ICBINB spread)
4 cloves garlic, minced
1/4 cup fresh lemon juice
3 tbsp chopped fresh parsley (I used dried)
1/8 tsp red pepper flakes
salt and freshly ground black pepper
Rinse shrimp under cold water and pat dry well. Season with salt & pepper.
Heat margarine and garlic in large skillet over med. heat until melted & bubbling, 1-2 min. Add shrimp and stir to coat. Add lemon juice, parsley, and red pepper flakes. Cook, stirring occasionally, until shrimp are pink, about 2 min. Don't overcook or the shrimp will be tough! Remove from heat. Season with salt & pepper; serve hot.
Makes 4 servings
I usually have this with copious amounts of steamed broccoli.
