Rosemary Lime Shrimp

Here’s another yummy, but simple, creation for our Open House from Go Figure chef, Marie.

 

-2 tsp. fresh Rosemary

-Zest and juice from 1 lime

-1 tsp. fresh basil

-1 Tbsp. olive oil

-½ cup water

-1 lb. shrimp, deveined

-1 cup mushrooms, sliced

 

In a blender or food processor, combine rosemary, lime zest and juice, basil, oil and water.  Set aside.  Heat a medium sized sauté pan (non-stick; if not, use a little pan spray.)  Add shrimp and mushrooms.  Let shrimp cook about 1 minute, then turn over.  Add sauce and allow shrimp to cook until they are pink.  Enjoy!

 

 

Copyright David and Cheryl MacDonald, 2013

 

Recipe of the Week: Almond Chicken Salad
Recipe of the Week: Marinated Veggie Salad