This is a combination of two recipes and my family loved it,

3 tablespoons chopped fresh mint

One big paper thin sliced red onion

Salt and pepper

Two cups of rough chopped fresh Italian parsley

1/4 cup capers

1/4 cup extra virgin olive oil

4 tablespoons lemon juice

3 tablespoons lemon zest

1 1/2 pounds of U 16-20 peeled and de-veined shrimp. Leave the tails on.

Two large cloves of chopped garlic

1/4 teaspoons cayenne pepper

1/4 teaspoon salt

Two tablespoons olive oil

Honey for garnish

Mix the mint, onion, salt, pepper, parsley, capers, 2 tablespoons lemon juice, 2 tablespoons lemon zest and 1/4 cup olive oil

Set aside

Heat the remaining two tablespoons of olive oil on high heat

Add the garlic and remaining lemon zest for one minute

Salt and pepper the shrimp

Add the shrimp and stir fry till pink and firm about another two to three minutes

Take off the heat and add the remaining lemon juice

Pour the shrimp over the parsley salad

Drizzle with honey and serve with fresh Italian bread

I served this with a wedge of  melted brie.

Published by cmangoff

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