- 1 1/2 pounds large shrimp, peeled and deveined
- 1 large lemon, zested and juiced
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh Italian parsley
In a large bowl, toss the shrimp, lemon zest, lemon juice, pepper, and salt.
Heat the oil in a large skillet over medium-high heat. Once hot, add the shrimp and cook for about 2 minutes per side, or until the shrimp turn pink. Add the parsley. Be careful not to overcook. Remove the shrimp from the heat, adjust seasonings as necessary and serve.