Spicy Shrimp

Rachel Ray's Spicy Fennel Shrimp
from http://www.foodnetwork.com/recipes/rachael-ray/spicy-fennel-shrimp-recipe/index.html

Ingredients

* 24 colossal size shrimp - big guys - tails on, deveined
* 2 teaspoons fennel seed
* 1 teaspoon red pepper flakes
* Salt and freshly ground black pepper
* 2 lemons, zested and juiced
* 4 cloves garlic, grated
* 1/4 cup extra-virgin olive oil

Directions

Place shrimp in a bowl and season with fennel, red pepper flakes, lots of salt and pepper, the zest of 2 lemons. Add garlic and oil and use your hands to coat shrimp evenly. Heat a skillet to medium-high and cook shrimp until pink and firm, douse pan with the juice of 2 lemons and serve immediately.

Another Spicy Shrimp Recipe from Rachel Ray found here:
http://www.foodnetwork.com/recipes/rachael-ray/4-minute-spicy-garlic-shrimp-recipe/index.html

Ingredients

* 2 tablespoons extra virgin olive oil, 2 turns of the pan
* 4 cloves garlic, crushed away from skin
* 1/2 teaspoon crushed red pepper flakes
* 24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
* 2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
* 1 lemon, zested and juiced
* 2 tablespoons chopped parsley leaves, a handful

Directions

Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.