1 lb. peeled, deveined, raw shrimp
2 T olive oil
½ t salt
¼ t pepper
1 clove garlic
4 T chopped cilantro, Italian parsley or basil
Rinse shrimp and pat dry.
Heat olive oil to medium high heat in large sautee pan. Add whole garlic clove, slightly smashed.
Toss in shrimp, spreading out in pan. Salt and pepper lightly. They will begin to turn pink, cooking quickly. Turn as soon as pink appears until all are just opaque.
Turn off heat. Add chopped herbs and squeeze lemon. Remove garlic clove.
Serve with rice and broccoli or sautéed spinach.