3 pounds small shrimp (approx. 25) shelled and deveined
½ tsp sea salt
½ tsp fresh cracked pepper
2 cloves fresh garlic, minced
2 Tbsp chopped fresh parsley
½ tsp chopped fresh thyme
½ tsp chopped fresh oregano
½ tso crushed red chili flakes
3 Tbsp extra virgin olive oil
2 tsp fresh lemon juice
2 Tbsp cooking sherry
Lemon wedges
Fresh whole sprigs parsley

Sprinkle shrimp w/ salt and pepper and let stand for 10 min at room temperature. In medium bowl, toss shrimp w/ garlic, parsley, thyme, oregano and red chili flakes. In an 8 inch skillet, heat oil over medium to medium-high heat. Cook shrimp about 3 minutes on each side, until an opaque orange color appears, then add lemon juice and sherry. Continue cooking for about 2 minutes. Transfer shrimp to a serving platter along w/ the liquid in the pan. Garnish w/ the lemon and parsley sprigs. Serve.

Yield: 12 servings

Calories: 156, Protein 23 g , Carbs 1.44 g, Total fat 5.5 g