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Toss shrimp with salt, lemon zest and the chopped or grated garlic and 1 tablespoon EVOO and chill an hour or so.
Heat remaining EVOO in large skillet over medium heat, add shrimp and cook 1 to 2 minutes, turn, cook a minute more. Add sliced garlic and Fresno, stir a minute, add ouzo off burner and flame with stick lighter or return to burner after adding ouzo and let reduce to cook off most of the alcohol. Swirl in the butter and the juice of a lemon and thicken 2 minutes. Finish with red pepper flake and parsley and serve with pita or bread.