INGREDIENTS
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4 tablespoons extra-virgin olive oil
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· 2 teaspoons freshly grated lemon zest
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· 4 large cloves garlic, peeled and sliced thin
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· Pinch hot red pepper flakes
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· 1 pound large shrimp, peeled with tails on
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· 3 tablespoons minced fresh Italian parsley
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· 1 flat anchovy fillet, chopped fine