Yield: 4 Servings

Adapted from: Grits & Pinecones

This could be good.

• 1lb jumbo shrimp fresh, peeled and deveined
• 1cup AP flour
• 1tsp kosher salt
• ½tsp ground black pepper
• ½tsp garlic powder
• ¼cup olive oil

Heat the olive oil in a large sauté pan over medium-high heat.

Add flour, salt and pepper and garlic powder to a gallon size Ziploc bag.

Add shrimp and shake well.

Shake off the excess flour and add the shrimp to the pan in a single layer.

Cook the shrimp for 1-2 minutes on one side, or until golden-brown. Then turn over and cook on the other side for another 1-2 minutes.

Place shrimp on a paper towel to drain and serve immediately.

Sharon’s tips:

Place the plastic bag with the leftover seasoned flour mixture in the freezer to use the next time you make these shrimp.

You can either leave the shrimp tails on or take them off before coating them with flour. It’s entirely up to you!