Lately my dinner goals are increasingly simple - I want recipes that are fast & delicious.  And those two criteria are indeed possible.  This recipe definitely worked for both. The shrimp cooks up in minutes and is great served over pasta, with a rice dish, or on a bed of spinach.

NOTE:  I halved this recipe to feed my family of 4.  The spiciness can also be adjusted by adding more or fewer red pepper flakes.  It's has a good zip that we enjoyed with these measurements though. 

1/3 cup extra-virgin olive oil

3 cloves garlic, sliced

1 teaspoon red pepper flakes

2 teaspoons paprika

2 pounds peeled, deveined jumbo shrimp

1/4 cup lemon juice

2 Tablespoons chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon black pepper

Heat oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent.  Sprinkle the red pepper flakes and paprika into the oil.  Add the shrimp and toss to coat.  Pour the lemon juice over the shrimp; allow to cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more.  Reduce heat to medium-low; add teh basil and toss lightly.  Season with salt and pepper to serve.