| /4 cup | Extra-virgin olive oil, eyeball it |
| 1 teaspoon | Anchovy paste |
| 8 | Jumbo shrimp, (6 to 8 count), peeled deveined, tails in tact |
| 1 | Lemon, zested and juiced |
| 2 | Large cloves garlic, chopped or grated |
| | Freshly ground black pepper |
| 1 tablespoon | Worcestershire sauce |
| 2 | Hard boiled eggs, finely chopped |
| | Other ideas don't use anchovy past and add bacon Add Butter to EVOO |
Heat the extra-virgin olive oil in a skillet over medium-high heat. Add anchovy paste, stir it in then add shrimp and shake pan 1 minute. Add 2 teaspoons of lemon zest, garlic, pepper and Worcestershire. Cook shrimp 2 minutes more then add juice of 1 lemon to skillet and turn off heat. Sprinkle the cooked shrimp with some chopped egg. Serve 2 shrimp per person.
serve with Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad