Tom Prisby's Spicy Shrimp And Spgahetti Agio Olio (Garlic And Oil)

Spicy shrimp mixture:

• 2 lbs. jumbo shrimp, peeled and deveined
• 1 lemon, juiced
• 1/4 c. chopped flat parsley
• 1 tsp. crushed red pepper flakes
• 2 cloves garlic, crushed and peeled
• 1 tsp course salt
• 2 tbsp. extra virgin olive oil (don't skimp)

Combine and toss to coat the shrimp evenly. Heat a large non-stick skillet over medium-high heat, then add half the shrimp. Cook for 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.

Return pan to heat and reduce heat to medium-low. Add

• 1/4 cup extra virgin olive oil
• 4 large garlic cloves, crushed and minced
• 1/2 tsp. crushed red pepper flakes

Cook for 1 minute. Add

• 1 lb. spaghetti, cooked al dente (firm to the tooth)
• 1/4 cup chopped flat leaf parsley

Toss, then season with salt and pepper to taste. Top each serving with spicy shrimp mixture. Serve with sliced tomatoes and red onions seasoned with a combination of 1 tbsp good balsamic vinegar (the darker and thicker the better) tossed with 1/4 cup extra virgin olive oil (the greener the better), 1 tsp. salt and 1/2 tsp. pepper.

All you need is some crusty bread and good Pinot Grigio and you're all set to say Buon Apetito!