1 1/2 pounds large shrimp (26-30) peeled and deveined
2 teaspoons olive oil
1 teaspoon butter
2 tablespoons minced garlic
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 cup bottled clam juice
1 tablespoon lemon juice
2 tablespoons minced fresh parsley or 2 teaspoons dried
Heat oil and butter in a large non-stick skillet over medium high heat. Add
garlic and sauté for 1 minute, stirring constantly.
Add shrimp and cook, stirring until shrimp are firm and pink,
about 3 to 4 minutes. Do not overcook.
Add paprika, clam juice and lemon juice. Boil until half of
the liquid is evaporated. Remove from heat and stir in parsley and pepper.
Serve with noodles, roasted peppers, and artichoke hearts tossed with low fat