3 Pounds Shrimp large or medium

Directions:

1. Heat the oil in a large, heavy skillet.

2. Add the garlic. Remove from heat and let cool to room temperature.

3. Peel and devein the shrimp; place in a large bowl.

4. Pour the garlic mixture and lemon juice over; toss to coat.

5. Cover and refrigerate for at least 1 hour and up to 1 day.

6. See Notes for additional uses. More Ideas for Leftovers: Shrimp and Mushroom Omelet.

7. Saute sliced shallots and crimini mushrooms in a little oil until tender.

8. Add cooked shrimp and toss until the shrimp are just heated through.

9. Whisk eggs with salt pepper and a little water.

10. Pour into a heated skillet with a bit of melted butte.

11. Cook until set on the bottom and almost set on top.

12. Add the mushroom/shrimp filline and some grated fontina cheese.

13. Fold the omelet and turn out onto a heated serving plate Garlic Shrimp Linguine.

14. Toss hot cooked linguine with sauteed shrimp, garlic, shopped canned tomatoes and a splash of olive oil.