Shelly's Recipe

BOILED SHRIMP WITH OIL AND LEMON SAUCE

Category: Seafood

2 pounds of shrimp
Juice of 1 lemon
1/3 cup of extra virgin olive oil
Sea salt
Freshly ground pepper
Flat-leaf parsley to garnish

Remove the shell and devein shrimp, and add to lightly boiling water for 5 minutes. Remove, and take off heads and tails if desired. (To use the cooked shrimp in another recipe, stop here.)

To serve cold: Place the shrimp on a platter or in a bowl and toss with oil and lemon juice. Salt and pepper to taste, cover, and refrigerate until well-chilled.

To serve warm: Make the latholemono sauce using the oil and lemon juice (blend to thicken) and pour over the shrimp or serve on the side. Serve with a garnish of parsley leaves.

LATHOLEMONO: Greek Oil and Lemon Sauce
Juice of 2 lemons (approximately 4 tablespoons)
1/2 cup of extra virgin olive oil
1 pinch of sea salt
1 clove of garlic, sliced (optional)

Combine all ingredients in a blender on high for a few seconds until thick and creamy.

Alternatively, use glass jar with a tight fitting lid. Shake until it thickens to a cream consistency, or beat with a whisk.