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Incredible 10-Minute Garlic Shrimp


This is a fabulous appetizer as well as a great meal with a hunk of crusty bread and a salad or even some pasta.
If you like cilantro more than parsley, feel free to substitute. If you are not into capers (gasp!), feel free to leave them out—but I wouldn’t!
If you are cooking for a crowd and serving this as an appetizer, I would make 2 batches since it cooks up so fast. That way it stays nice and hot while your guests gobble it up!


3 Tablespoons Olive Oil
10 cloves Garlic, Chopped
2 pounds Shrimp, Shells And Tails Removed (21-25 Size Is Perfect)
Sprinkle Of Kosher Salt And Black Pepper
1 stick Butter, Divided Into Chunks Of About 1 1/3-Tablespoons Each
⅓ cups Fresh Lemon Juice
3 Tablespoons Capers And A Bit Of The Juice
Red Pepper (Cayenne) To Taste, I Like It Spicy So I Usually Use At Least 1/2 Teaspoon
2 Tablespoons Chopped Fresh Parsley



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