Serves: 4
Total Calories: 122

2 tablespoons olive oil
1 pound medium shrimp, peeled and deveined
1 clove garlic, lightly smashed
salt
1 pint grape or cherry tomatoes, halved or quartered if large
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon grated lemon zest

1 In a 10-inch skillet, heat the oil over mediumhigh heat. Add the shrimp, garlic, and a pinch of salt. Cook until the shrimp turn pink and lightly golden, about 1 to 2 minutes per side. Transfer the shrimp to a plate.

2 Add the tomatoes and capers to the pan. Cook, stirring frequently, until the tomatoes are slightly softened, about 2 minutes. Return the shrimp to the pan and add the parsley and salt to taste. Stir well and cook 2 minutes more.

3 Add the lemon zest. Discard the garlic and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 122
Calories from Fat: 64

More Recipes from the Cook'n in Italy Cookbook:
* Fish and Shellfish
Baked Fish with Olives and Potatoes
Baked Sardines with Rosemary
Baked Stuffed Clams
Baked Stuffed Lobster
Batter-Fried Shrimp and Calamari
Bluefish with Lemon and Mint
Broiled Cod
Brother Devil Lobster
Calamari Stuffed with Olives and Capers
Calamari with Artichokes and White Wine
Citrus Red Snapper
Clams and Mussels Posillipo
Conch Salad
Conch in Hot Sauce
Crusty Broiled Tuna Steaks
Fillets with Tomato and Balsamic Vinegar
Fish Steaks in Green Sauce
Fish in "Crazy Water"
Fish in a Salt Crust
Fried Calamari
Fried Salt Cod
Fried Shrimp
Grilled Sardines
Grilled Scallops and Shrimp
Grilled Shrimp Skewers
Grilled Stuffed Calamari
Grilled Tuna and Peppers, Molise Style
Grilled Tuna with Lemon and Oregano
Halibut Baked in Paper
Marinated Tuna, Sicilian Style
Mauro’s Grilled Octopus with Fennel and Orange
Mixed Fish Fry
Molise-Style Fish Stew
Mussels with Black Pepper
Mussels with Garlic and White Wine
Pan-Fried Sea Bass with Garlicky Greens
Roasted Fish in White Wine and Lemon
Roasted Turbot with Vegetables
Salmon Carpaccio
Salmon Steaks with Juniper Berries and Red Onions
Salmon with Spring Vegetables
Salt Cod with Potatoes
Salt Cod, Pizza Style
Salted and Dried Fish
Sardines, Venetian Style
Sardinian Mussels with Saffron
Scallops with Garlic and Parsley
Scrod with Spicy Tomato Sauce
Sea Bass with Mushrooms
Sea Bass with Olive Crumbs
Seafood Couscous
Seared Tuna with Arugula Pesto
Shrimp and Beans
Shrimp in Anchovy Sauce
Shrimp in Garlic Sauce
Shrimp with Tomatoes, Capers, and Lemon
Sicilian Swordfish with Onions
Skewered Tuna with Orange
Sole Rolls with Basil and Almonds
Stuffed Calamari, Roman Style
Stuffed Sardines, Sicilian Style
Stuffed Sole
Swordfish Rolls
Swordfish with Artichokes and Onions
Swordfish, Messina Style
Tomato-Braised Octopus
Trout with Prosciutto and Sage
Tuna and Cannellini Bean Stew
Turbot Fillets with Olive Paste and Tomatoes
Venetian-Style Calamari