1 tbsp. olive oil
1/4 tsp. crushed red pepper
8 garlic cloves, minced
1 bay leaf
1 1/2 lb. large shrimp, peeled
1/4 tsp. salt
1/2 c. dry white wine
2 tbsp. minced fresh parsley
1/4 tsp. dried thyme

Heat oil in a large nonstick skillet over medium-high heat. Add pepper, garlic and bay leaf. Sauté 30 seconds. Add shrimp and salt. Sauté 3 minutes. Remove shrimp from skillet. Set aside. Add wine, parsley and thyme to skillet. Bring to a boil and cook until reduced to 1/4 cup (about 1 minute). Return shrimp to skillet. Toss to coat. Discard bay leaf.