Sautéed Shrimp with Lemon Sauce

Wednesday, and that means Shrimp Day around here. Not that today is any better day to purchase, cook or eat shrimp, it just happens to be the day I post some of my favorite recipes featuring shrimp. Mobile is on the bay right up from the Gulf of Mexico, for those who do not know, and the waterways are plentiful with great tasting seafood. Fresh shrimp is available all year as is the other seafood and shrimp is available from markets, seafood shops and if you know where to go, right off the boat. Households all around the bay have so many different ways in preparing shrimp.

There are many cookbooks featuring some of the finest eats our area has to offer and my favorites are those published by the Junior League of Mobile. These are the books I often find myself searching through for recipes and many times to find inspiration in creating my own. This week I am featuring recipes from Bay Tables, one of four cookbooks published by our Junior League. There are copies available even though it is no longer being published. If you like any of my recipes, you will love the ones featured in the book, like this one, simple to prepare and oh-so-delicious. Enjoy!

Sautéed Shrimp with Lemon Sauce
makes 2 to 4 servings

1 pound fresh shrimp, peeled and deveined
3 tablespoons olive oil
2 cloves of garlic, finely minced
1/4 cup fresh lemon juice
1 tablespoon finely chopped parsley
1/2 to 1 teaspoon salt
1/8 teaspoon white pepper, or 1/4 teaspoon black pepper

Rinse the shrimp, drain and pat dry. Heat olive oil in a large skillet over low heat. Increase the heat to high, add shrimp and cook until the shrimp turn pink. Reduce heat to medium. Add the garlic, lemon juice and parsley. Cook for 1 minute. Sprinkle with salt and pepper. Remove to a warm platter and serve with French or pita bread.