Garlic and Lemon Shrimp with Parmesan Roasted Broccoli

Garlic and Lemon Shrimp
Delicious and amazing come to mind... The husband doesn't care much for shrimp, but he will even take seconds of these. Serve these babies with some of my Perfect Polenta and the Parmesan Roasted Broccoli and you have an amazing dinner.

1 lb of 31-40 count shrimp, de-vained and shell and tail removed
Juice of 1/2 a lemon
4 gloves garlic, minced or crushed
A splash of white wine
Salt and pepper

In a bowl, combine the shrimp, lemon juice, garlic, wine, and a good dash salt and pepper. Let the shrimp sit in the marinade for a few minutes.

After they have had a chance to soak in some of those flavors, pour the whole mixture into a non-stick skillet and cook over medium heat. Arrange the shrimp so that they are in an even layer and all get a chance to cook. They will only need about 3-4 minutes on each side, so watch them carefully and flip when they are nice and pink on the first side, there should be no gray left on them. Don't cook them too long or they get rubbery.

(hey, I'm getting better at this food picture taking... huh?)

Parmesan Roasted Broccoli

Olive Oil
1/2 an onion, sliced into 1/4 inch slices
1 large head of broccoli, chopped
4 cloves garlic, sliced
Salt and pepper
A handful of parmesan

Preheat your oven to 375. Drizzle a baking pan with olive oil, and use a piece of broccoli to make sure it is coated. Toss broccoli, onion, and garlic onto pan and drizzle a little more oil on top. Season with some salt and pepper. Bake for about 15 minutes, broccoli should be starting to soften and get a little brown on the under side. Toss on Parmesan and put back in the oven for another 5-10 minutes, until broccoli is tender.