1/4 teaspoon crushed red pepper flakes or 1/2 of a dried red chili pepper
1 lb medium peeled and deveined shrimp (tails left on)
kosher sea salt
2 tablespoons dry white wine
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Total Time: 20 minPrep: 15 minCook: 5 minYield: 8Level: easy
Stir oil, garlic, bay leaf and crushed red pepper (or chile) in a large nonstick skillet over medium-high heat until garlic just begins to color, about 30 seconds.
Add shrimp and season with salt.
Stir until shrimp turn pink, 2 to 4 minutes.
Stir in wine and lemon juice.
Transfer to a platter and sprinkle with parsley; remove bay leaf.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.