this recipe is such a great alternative to shrimp cocktail. i serve it from time to time to my clients when they are having a small dinner party, it is always well received. it's simple and fresh tasting. you start by heating about 2 tablespoons of extra virgin olive oil in a large non stick skillet, over medium high heat. add one clove of minced garlic and stir around for 1 minute. i used two pounds of peeled and deveined shrimp, and left the tails on. it's easier for everyone to pick up and eat, plus it looks authentic. ( i don't know if authentic is the right word here, but just go with it). toss the shrimp in and add a few big squeezes of lemon juice - about 1/4 of a cup, so maybe 2-3 juicy lemons. after the shrimp is cooked through, 3-4 minutes, place on a serving platter/shallow bowl. zest one lemon and add a big handful of chopped basil over the top. season with salt. you can eat this warm, at room temperature, or chill it in the fridge and eat cold ( not preferable, though).