Recipe of the Week: Rosemary Lime Shrimp
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