1 tablespoon olive oil
1/4 teaspoon crushed red pepper
8 garlic cloves, minced
1 bay leaf
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon salt
1/2 cup dry white wine
2 tablespoons minced fresh parsley
1/4 teaspoon dried thyme
Heat oil in a large nonstick skillet over medium-high heat.
Add pepper, garlic, and bay leaf; sauté 30 seconds.
Add shrimp and salt; sauté 3 minutes.
Remove shrimp from skillet.
Add wine, parsley, and thyme; bring to a boil, and cook until reduced to 1/4 cup (about 1 minute).
Return shrimp to skillet; toss to coat. Discard bay leaf.