Lemon Garlic Shrimp 

  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons freshly grated lemon zest
  • 4 large cloves garlic, peeled and sliced thin
  • Pinch hot red pepper flakes
  • 1 pound large shrimp, peeled with tails on
  • 3 tablespoons minced fresh Italian parsley
  • 1 flat anchovy fillet, chopped fine
  • 1. Heat the olive oil in a 12-inch non-stick skillet over moderate heat. Add the garlic and cook, stirring until golden. Add the shrimp and cook until just cooked.

  • 2. Remove skillet from heat and stir in the chopped anchovy, and lemon zest.

  • 3. Serve with thin slices of French bread.