This is a very versatile dish that can be used with toothpicks as an appetizer, as a side dish, or with angelhair pasta as a main dish.
- Heat olive oil in a large skillet. Saute garlic and onions briefly, but do not brown the garlic.
- Toss in shrimp and saute until pink and opaque in the center. Stir in parsley and heat through.
- Remove from heat and pour into a serving dish. Sprinkle with parmesan cheese.