Chili and lemon fried shrimps

First of all, apologies for the blurred picture (taken, I think, with a cell-phone in some unusual circumstances) :). 
This simple way to prepare shrimps in a parsley, lemon, garlic and chili sauce is to die for. This is our go-to when it comes to cooking shrimps fast and when we need a base to improvise with when creating a dish using seafood. Enjoy :)
Recipe adapted from here.

Last year: Sprinkle butter cookies (Italian).
Two years ago: Turkish white rice pudding (with rosewater and almonds), Florentine pie (with spinach and egg) and Bramboraki (Czech potato pancakes). 




Ingredients (serves 2):

• 300 g shrimps, peeled and deveined (you can use frozen)
• 3 garlic cloves
• 2 tablespoons extra virgin olive oil
• 3-4 tablespoons water
• 1/2 of a red chili (or 1 teaspoon chili flakes)
• zest and juice from half a lemon
• 2 tablespoons fresh parsley, minced
• salt and pepper to taste

Heat the olive oil in a small pan. Add the peeled and sliced garlic. After 2 minutes, add the chopped chili or the chili flakes. Add the shrimps and let them fry for 3 minutes on each side. Add the water, parsley, lemon juice and zest. Let the whole thing cook some more until the water evaporates and the sauce reaches the desired consistency.

Season with salt and pepper. Transfer to serving plates and dig in!