Lemon Basil Shrimp


 Lemon Basil Shrimp

2 tablespoons olive oil

2 cloves garlic, minced

1 pound uncooked shrimp tails, peeled and deveined

Zest of a lemon

Juice from 1-1/2 lemons

2 tablespoons Dijon mustard

2 tablespoons chopped fresh basil

2 green onions, chopped

1/4 cup drained capers


Heat oil on medium in a large skillet til shimmery. Add garlic and cook for a minute. Add enough shrimp to cook in a single layer. Cook until just opaque in the center, turning once, about 5 minutes. Repeat with remaining shrimp.

Meanwhile, in a large bowl, combine remaining ingredients. Add shrimp and gently combine. Cover and refrigerate for at least two hours and up to 24 hours. To serve as an appetizer, place in dish lined with lettuce leaves and mound shrimp on top. To serve as a main dish, arrange lettuce leaves on four serving plates, mound shrimp on one side, add slices of cheese, fresh fruit and vegetables.

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