prehiSPAnic cocoon Lemon Pepper Shrimp
1 bag shrimps (41 to 60 count)
a few dashes of Lemon pepper seasoning
4 tablespoons lemon juice
3 tablespoons olive oil
1/2 small onion, chopped
1 romaine or iceberg lettuce
Season shrimps after washing and removing tails with lemon pepper seasoning, black pepper and salt.
Heat olive oil in pan and toss in onions and saute until translucent then remove from pan.
Place shrimps in same olive oil and saute and just before finish cook return cooked onion to pan and stir in.
Break romaine or iceberg lettuce and place on serving plates.
Add your cooked shrimps to the lettuce and serve immediately!!!
25 de febrero de 2016
Posted by Brenda A. Ysaguirre at 7:08