Classic Garlic Shrimp
3 tbsp olive oil
1/3 c finely minced onion
8 cloves garlic, minced
1/4 tsp crushed red pepper flakes (I put a little more than this)
1 bay leaf
1 1/2 lbs shrimp (calls for jumbo but I used large), peeled and deveined
coarse salt and pepper, to taste
juice from 1/2 lemon
2 tbsp butter
1 c dry white wine
1 pinch dried thyme (small pinch)
Heat a large skillet over meduim to meduim high heat. Add oil and heat 1 minute. Add onion. When onion speaks by sizzling in oil, add garlic. When garlic speaks, add red pepper flakes and bay leaf and saute, stirring constantly for 1 minute more. Add shrimp and sprinkle with salt and pepper. Cook 3 minutes and transfer to a serving dish. Remove bay leaf. Squeeze juice of 1/2 lemon over shrimp.
Return pan to heat. Add butter. When butter melts, add wine and thyme. Bring wine to a boil and reduce liquid 1 minute. Pour sauce over shrimp and serve.