3 Tsp Olive Oil
1 pound medium or large shrimp, peeled and deveined
8 garlic cloves
1 small bunch scallions (optional)
½ cup Seafood Stock
½ cup dry white wine
½ cup fresh parsley, finely chopped
1 tsp fresh ground pepper
2 tsp kosher salt
1 pinch red pepper (optional)
Juice three of the four lemons & set aside. Heat oil in large skillet and sauté shrimp until pink (2-3 minutes). Remove shrimp with a slotted spoon. Add garlic to pan and sauté for approximately 30 seconds. Add lemon juice, scallions, seafood stock, white wine, pepper, red pepper and salt. Simmer until liquid is reduced by half.
Add parsley and simmer for 2 minutes. Add back in shrimp until heated. Serve with fresh lemon wedges. For a complete meal, spoon over whole-grain rice or pasta.