- 3 pounds of large shrimp, tail-on, peeled and de-veined
- 6 cloves garlic, chopped
- Salt and pepper
- 1/2 cup white wine
- 1/2 cup flat leaf parsley leaves (a couple handfuls), roughly chopped
- A loaf of crusty bread
In a large, cast iron skillet, combine all the ingredients, then wrap pan with plastic wrap and refrigerate overnight.
Pre-heat oven 450°F. Remove pan with shrimp from fridge and let stand to bring to room temperature, about 15 minutes. Transfer to oven and cook until bubbling, about 20 minutes. Remove and serve right out of the pan with chunks of crusty Italian bread for dunking alongside.