Marinating the shrimp in white wine, lemon zest, and garlic ensures a burst of flavor in every bite.
2 pounds fresh or frozen extra-jumbo shrimp in shells (30 to 40)
¼ cup olive oil
¼ cup dry white wine
6 cloves garlic, minced
2 teaspoons finely shredded lemon peel
½ teaspoon salt
½ teaspoon crushed red pepper
2 tablespoons fresh Italian (flat-leaf) parsley leaves (Optional)
Lemon wedges
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