Neil Perrys Italian Bread Salad With Lemon Pepper Shrimp Recipes

Steps:

• Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta, and cook until it is just short of al dente, according to package directions. Reserve 1 cup of the pasta cooking water, and drain.
• Meanwhile, prepare the bread crumbs: Heat 1 tablespoon oil in a 12-inch skillet with sides over medium-low heat, add the panko bread crumbs, and toast, stirring frequently, until golden, about 2 to 4 minutes. Transfer the crumbs to a small bowl and toss together with the pistachios, lemon zest and mint and season with flaky salt. Set aside. Wipe out the skillet with a paper towel.
• Season the shrimp well with salt and pepper. In the skillet, heat 1/4 cup olive oil over medium heat, add the shrimp and sauté until just cooked through, about 1 to 2 minutes a side. Remove with a slotted spoon and set aside. Stir in the garlic and red-pepper flakes and cook for 1 more minute, making sure the garlic doesn't burn.
• Add the chicken stock, raise the heat to medium-high and bring to a simmer. Scrape up any brown bits that have formed at the bottom of the pan and cook until reduced by half, about 3 to 4 minutes. Stir in the butter and cook until it's melted and the sauce becomes emulsified.
• Turn the heat to low, add the pasta, shrimp and parsley to the skillet and toss until glossy with sauce. Add some of the reserved pasta water, if needed, to loosen up the sauce. Top with half the bread crumbs and a good squeeze of lemon. Serve in bowls and pass the remaining bread crumbs at the table. Drizzle with additional olive oil and season with flaky salt, if desired.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place shrimp in a single layer in a glass baking dish. Drizzle with olive oil. Sprinkle with lemon juice, garlic, lemon-pepper, and lemon zest. Top with slices of butter. Sprinkle parsley on top.
• Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, 5 to 10 minutes.

Steps:

• Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled.
• Preheat oven to 450 degrees F (230 degrees C).
• Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.
• Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
• Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.

Steps:

• Combine the oil, 1-teaspoon lemon juice, 1/2 cup strawberries, and dash of lemon-pepper, sugar, salt and pepper in a blender.
• Blend well, then add the poppy seeds.
• Sprinkle the shrimp with juice of 1/2 lemon, 3/4 teaspoon lemon-pepper, and salt and pepper.
• Thread on skewers.
• Grill on a hot greased grill for 6 minutes or until firm to the touch and opaque throughout, turning once.
• Toss torn greens with vinaigrette to coat.
• Top with the shrimp and garnish with the strawberries and additional vinaigrette.

Steps:

• For Salad, in large resealable plastic bag, combine shrimp, 1 teaspoon Olive Oil and 1 teaspoon Lawry's® Lemon Pepper; turn to coat. Close bag and marinate in refrigerator 30 minutes.
• Remove shrimp from marinade, discarding marinade. Grill, turning once, until shrimp turn pink.
• Meanwhile, for dressing, in small bowl with wire whisk, combine remaining 1/3 cup Olive Oil, remaining 1/2 teaspoon Lemon Pepper and vinegar.
• In large bowl, combine cucumber, onion and tomato. Add bread, basil and shrimp. Toss with dressing and serve immediately.