Spicy Lemon Garlic Shrip Recipes

Steps:

• 1. In a sauté pan over medium/high heat, combine the butter and olive oil. When the butter is melted, add the hot pepper flakes (or chili pepper) and onion. Sauté for 2 minutes or until the onions are softened.
• 2. Add the lemon zest, tomatoes, garlic and white wine. Sauté for another 2 minutes.
• 3. Add the shrimp and cook for 2-3 minutes on each side. Season the shrimp with salt and pepper to taste. Add a splash of lemon juice. Cook for 1 minute more.
• 4. Transfer to warm plate and serve the shrimp topped with the basil chiffonade and lemon slices.

Steps:

• Preheat oven to 375.
• Add the butter and garlic to food processor.
• Throw in the parsley, lemon juice, salt, and red pepper flakes.
• Pulse the mixture several times until everything is pulverized and mixed together.
• Arrange the shrimp on a single layer on a large baking sheet.
• Dot the top of the shrimp with the butter mixture, then put into the oven.
• Roast the shrimp until they're cooked through adn the butter is bubbly, about 20 minutes.
• Serve in a large bowl, making sure to drizzle all the juice over the top.
• Dip the bread into the juice.

Steps:

• Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt. Squeeze the juice from 2 of the zested lemons into a large bowl; add the lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and 1 teaspoon of the lemon salt. Thinly slice the 2 remaining lemons and add to the bowl.
• Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on. Remove the veins and rinse the shrimp. Add to the bowl with the lemongrass marinade and toss; cover and refrigerate for 1 hour. Meanwhile, soak 12 to 15 wooden skewers in water.
• Preheat a grill to medium high. Thread the shrimp onto the skewers. Brush the grill with vegetable oil, then add the lemon slices and grill until they begin to char, turning once, about 2 minutes; transfer to a platter. Stir the mint into the remaining marinade. Add the shrimp skewers to the grill and cook, brushing with the marinade-mint mixture, until the shells begin to char, 2 to 3 minutes per side. Transfer to the platter and sprinkle with the lemon salt to taste.

Steps:

• Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
• Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
• Reduce heat to low and stir in parsley, lemon juice, and lemon zest.