Serves
4
INGREDIENTS
- 2lbs shrimp shelled, de-venied, rinsed
- 4 cloves garlic trimmed, peeled, finely sliced
- 4 pc fresh rosemary rinsed
- 1 lemon zest juice
- 2 tbsp unsalted butter
- 2 tbsp canola oil or camelina
- To taste fresh ground black pepper
- flaked sea salt to taste
- 1 pc Baguette sliced, grilled to garnish
METHOD
- If frozen, thaw raw shrimp in cold, slow-running water, drain and pat dry with paper towel.
- Preheat a large sauté pan over medium-high heat, add butter, Camelina oil and garlic, sauté until fragrant.
- Add rosemary sprigs and shrimp, add lemon zest, season with salt and pepper.
- Sauté until flesh turns slightly pink and golden, approximately 1 minute, turn and repeat.
- Finish with a squeeze of lemon juice, remove rosemary, serve with grilled baguette.
