Active Time

　　35 min

　　Total Time

　　35 min

Ingredients

　　2 pounds large shrimp in shell (21 to 25 per pound), peeled, leaving tail and first segment of shell intact, and deveined

　　10 large garlic cloves, thinly sliced

　　1/4 teaspoon dried hot red pepper flakes

　　1/2 teaspoon fine sea salt

　　1/3 cup extra-virgin olive oil

　　1 tablespoon fresh lemon juice

　　Accompaniment: lemon wedges

　　Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and sauté, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice, then transfer to a serving bowl. Serve warm or at room temperature.