- 1 pound large shrimp, peeled and deveined, tail in tact
- 1-2 teaspoons Calabrian chili sauce, depending on how spicy you want it.
- 1 teaspoon lemon zest from 1 lemon
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1 tablespoon freshly squeezed lemon juice, from half a small lemon
- fresh parsley, chopped
How to Make It
In a medium bowl whisk together the chili sauce, lemon zest, olive oil and salt.
Add shrimp and toss gently to coat.
In a hot cast iron skillet add a little olive oil and cook 2-3 minutes on each side or until the shrimp are pink and opaque all the way through.
While the shrimp are still hot, squeeze half a lemon over the shrimp.
Finish with fresh parsley. Enjoy!
Recipe By: Shannon Tinnell, Feast of the Seven Fishes Movie