• 2 pounds large shrimp in shell (21 to 25 per pound), peeled and deveined, leaving tail and first segment of shell intact
• 10 large garlic cloves, thinly sliced
• 1/4 teaspoon dried hot red pepper flakes
• 1/2 teaspoon fine kosher salt
• 1/4 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice

• Lemon wedges

Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and sauté, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice, then transfer to a serving bowl. Serve warm or at room temperature.

Per Serving: 124 Calories; 6g Fat (43.3% calories from fat); 1g Saturated Fat; 16g Protein; 2g Carbohydrate; trace Dietary Fiber; 115mg Cholesterol; 191mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.

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