Quick Sautéed Shrimp with Olive Oil and Garlic

1 Pat the shrimp dry with a paper towel. Combine in a bowl with 2 tablespoons of the olive oil, salt and black pepper and their evenly coated. At this point, you can cook the shrimp immediately or refrigerate up to 6 hours ahead.
0 Preheat a large nonstick skillet over medium-high heat for 1-2 minutes, or until a drop of water sizzles and evaporates immediately. Pour in the remaining 2 tablespoons olive oil and arrange the shrimp in the pan.
2 Cook until the shrimp turn pink and slightly browned on one side, which should take about 2 minutes. Add the garlic, red pepper and herbs to the pan and stir. Continue cooking, stirring frequently, 1-2 minutes, until the shrimp are uniformly pink and cooked through and the garlic smells delicious. If your shrimp are smaller than 16/20 per pound, they will be done in about 30 seconds.
3 Remove the pan from the heat. Add the lemon juice and sprinkle the shirimp with the lemon zest. Serve and enjoy!