Preparation:
Bring a large pot of salted water to a boil. Cook shrimp just until bright orange, about 2 minutes. Drain. When cool enough to handle, remove shells and set aside.
In bowl, whisk garlic with lemon juice, oil, parsley, thyme and, lemon peel. Season to taste with salt and pepper. Add shrimp and toss to coat.
Refrigerate several hours, tossing occasionally.
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