Garlic Lemon Shrimp

 Garlic Lemon Shrimp

12 ounces large shrimp - peeled, deveined and tail off If frozen, thaw before cooking 

1/2 onion, sliced

4 cloves garlic minced

3 tbsp olive or canola oil

Juice of 1 lemon

Chicken broth, optional

Corn starch, optional 

Water, optional 

Salt and pepper to taste

Sauté garlic and onion in oil over high heat until fragrant and tender. 

Add shrimp and cook until done. Add lemon juice.  

If you desire sauce, pour in chicken to almost cover the shrimp.  Bring to a boil.  

Stir about 1 teaspoon corn starch into 1/8 cup cold water.  Pour into boiling broth stirring constantly.  Boil until desired consistency. 

Can serve over rice or pasta.