Quick Garlic Shrimp

This a simple, light, quick and delicious way to serve shrimp. As with most of my recipes, this is just one way to make this. You can always add more chili, more garlic, lime and fish sauce instead of lemon, etc.

Dinner tonight was these shrimp, a cabbage stirfry and brown rice - not as a colorful as I'd normally like, really a very tan-colored plate, but good to eat and on the table in 25 minutes.

Quick Garlic Shrimp

As with most stirfry-type dishes, prep all your ingredients ahead and then start cooking.

• a dozen medium-large or large shrimp (We usually figure out how many shrimp we want to eat and defrost that many. Depending on size, Dave usually wants 7, I usually want 5.)
• 2-3 cloves garlic, in a garlic press or minced fine
• 1-2 teaspoons of garlic chili sauce
• 4-5 scallions, sliced into rounds
• small handful parsley, cilantro, mint and/or Thai basil, chopped
• half a lemon

Heat a little oil in a large skillet. When hot, use a garlic press to squeeze in the garlic or toss in the minced garlic. Add in the chili paste. Stir this stuff around in the hot oil - you want to flavor the oil completly.

Toss in the shrimp and when they are almost cooked through, add the scallions and herbs. Squeeze the juice of half the lemon over.

The shrimp are cooked when they are opaque all the way through. This whole dish should take no more than 10 minutes - cooking time will depend on the size of your shrimp.