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Shared By Grace Warren Atwood

Shrimp Bathed In Olive Oil And Lemon

Ingredients

  • ¾ cup extra-virgin olive oil, plus more as needed
  • ¼ cup freshly squeezed lemon juice (from 1 to 2 lemons)
  • 2 pounds medium-large shrimp (about 26-30 per pound), peeled and deveined (tails optional)
  • Flaky sea salt and coarsely ground black pepper
  • 1 large pinch freshly chopped flat-leaf parsley
  • Torn or sliced crusty bread, for serving

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