1 1/2 to 2 pounds raw shrimp, in the 20 to 30 per pound range, peeled, rinsed, and dried
Salt and freshly ground black pepper to taste
4 TBSP minced fresh Italian or broadleaf parsley
1 - 2 TBSP lemon juice or dry sherry or white wine vinegar or white wine
Large deep skillet.
IN skillet, gently warm the olive oil over low heat. There should be enough olive oil to cover the bottom of pan; don't skimp. Put the garlic in the oil and cook a few minutes, still over low heat, until it turns golden.
RAISE the heat to medium-high and add the shrimp. When the shrimp turns pink on one side, turn over and add 2 TBSP minced fresh parsley leaves.
RAISE the heat slightly and cook until the shrimp are done, about 2 minutes more. Stir in 1 tablespoon freshly squeezed lemon juice, dry sherry; vinegar, or white wine if you like and cook additional 30 seconds, garnish with the rest of the parsley, serve.