Sautéed shrimp with lemon, garlic + rosemary

Serves 4

Are you a shrimp lover? Chef, Jonathan Collins shares his yummy sautéed shrimp with lemon, garlic, and rosemary recipe.

2lbs

shrimp, shelled, de-venied, rinsed

4 cloves

garlic, trimmed, peeled, finely sliced

4 pc

fresh rosemary, rinsed

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

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.