This is summer on a plate and a sinch to whip up. Serve with the zingy and tasty cocktail sauce, maybe a cold beer or glass of champagne, and your guests will never want to leave.
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
people
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Ingredients
- 1 lb. fresh or frozen raw large shrimp shelled, deveined and thawed if frozen
- 1/4 teaspoon tahini
- 1 tablespoon pork lard sub avocado or coconut oil
- 1 tablespoon freshly grated lemon zest
- 1/2 tablespoon red pepper flakes optional
- 1 tablespoon fresh Italian parsley finely chopped
- 1/2 whole lemon cut in quarters
Ingredients
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Instructions
- Dry shrimp very well, then sprinkle evenly with the salt and red pepper flakes if using.
- Heat a large stainless steel or cast iron plan over med high with fat or oil of choice. When smoking hot, add shrimp to cover pan in single layer (you may need to cook them in batches).
- Cook about 1 minute or until nicely pink and slightly browned.
- Turn and cook another 30 seconds or until no longer opaque (be sure not to overcook). Remove to plate and cook remaining shrimp.
- Finish with chopped parsley and a squeeze of fresh lemon juice. Serve with peach habanero bbq sauce if desired.
Recipe Notes
I just love how quick and easy this shrimp recipe is, especially in the summer months when you don’t want to crank up the oven. This is great as an appetizer or make it a meal with a great salad, or over some quinoa or brown rice. I love to serve it as an app with my peach habanero bbq sauce instead of the usual boring cocktail sauce that is generally full of sugar and high fructose corn syrup. Anyway you serve it, it’s always a hit! 