This recipe is adapted from Rachael Ray’s 4-minute spicy shrimp. It serves 4 people.


  • 2 dozen jumbo wild shrimp cleaned, deveined with tails on
  • 3 T extra virgin olive oil
  • 4 cloves of garlic, peeled
  • ½ t of crushed red pepper flakes
  • Coarse salt and pepper
  • 1 lemon- zested and ready to juice
  • 2 T chopped parsley

Heat the pan on medium – high. Add olive oil. Add whole garlic cloves, red pepper, and shrimp. Cook until just pink and curled up. Remove garlic. Toss with lemon zest / juice and parsley. Taste, and serve!

Toss it into a container and bring it to the beach!

Thanks for signing up! Watch your inbox for healthy traveler tips.