This comes together in a snap! You could serve as an appetizer at a party or just whip it up for a quick and delicious week night meal. I serve this with grits at dinner time. So good!
adapted from a Gourmet magazine recipe
2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
10 large garlic cloves, thinly sliced
1/2 teaspoon kosher salt
1/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
Pat shrimp dry. Cook garlic and salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and sauté, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. (This will need to be done in two batches.) Remove from heat and squeeze lemon over shrimp, then transfer to a serving bowl. Serve warm or at room temperature.