INGREDIENTS
Shrimp - 40 medium or 28 large
2 lemons
6 TBSP. olive oil
½ lb. cremini mushrooms, sliced
Salt and pepper
4 sprigs parsley, chopped
DIRECTIONS
Peel shrimp except for last remaining tail section.
Remove zest of half a lemon and cut zest into fine julienne.
Juice the lemon.
In large skillet over medium-high heat, saute mushrooms in 4 TBSP. of oil for 1 minute.
Push to the side of the skillet.
Add 2 TBSP. oil and bring it up to temperature.
Add shrimp, saute 1 minute on each side; season with salt and pepper.
Add lemon zest and juice and parsley. over tightly and remove from heat.
Let steam for 6 minutes.
Serves 4.
