1lb shrimp tails (frozen or fresh) if frozen, thawed & drained
2-3 tbsp Lemon or Persian Lime Olive Oil
In 10” or larger skillet, heat shrimp until liquid starts to come out of shrimp. Drain liquid. Pour olive oil in skillet. Toss shrimp with spoon or spatula until both sides of shrimp turn pink (about 5 minutes total). Turn off the heat. Let shrimp rest in the skillet for a few minutes more to absorb juices, oil & flavor. Put shrimp on plate & serve.
Note: Peel the shrimp BEFORE cooking & serve over rice or pasta & add cooked vegetables of your choice that have been mixed with the shrimp in the skillet to absorb the oil flavors. Use sliced chicken or turkey tenders instead of shrimp.
Alternatives: Add dried chili peppers after cooking (or during, if you like a lot of heat) While cooking add a couple tsp of your favorite Balsamic to add sweetness. Try Blood Orange, Garlic or Chipotle Olive Oil, or a combination of your choice.