Instructions
1.
In a medium bowl, whisk together the olive
oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and
pinch of red pepper flakes. Pour the mixture into a large skillet set over
medium heat. Bring to a simmer and cook until reduced by half, about 5 to 8
minutes. Add the shrimp, season with kosher salt and freshly ground black
pepper, cover, and cook until they turn pink, about 5 minutes. Top with the
remaining parsley and serve with orange and lemon slices on the side.
2.
*Add the orange and lemon slices to the
sauce to cook and brown slightly if desired.
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