1 pound medium shrimp, shelled with tails on
2 Tbsp olive oil
4 cloves garlic, minced
1/4 tsp red pepper flakes
2 tsp beef stock (or broth)
2 tsp fresh lemon juice
2 tsp dry white wine
2 tsp fresh parsley, finely chopped
1/8 tsp ground white pepper
In a large saute pan, heat the olive oil over medium high heat. Saute the shrimp for 2 minutes.
Add all the other ingredients and saute for another 2 minutes, or until shrimp are evenly pink.
Remove to a platter and sprinkle with Fleur de Sel salt. Serve immediately.
Adapted from Florida's Cooking Secrets by Kathleen DeVanna Fish