Ingredients
20 jumbo shrimp, peeled and deveined
6 lemons, zested
2 cups chopped fresh cilantro
1/4 cup extra virgin olive oil
salt to taste
1 lemon, juiced
ground black pepper to taste
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
Record your recipes and experiments — organized cooking journal
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In a bowl, toss shrimp with lemon zest and cilantro to coat. Heat the oil in a skillet over medium heat. Sprinkle oil with salt, then stir in the shrimp, lemon zest, and cilantro. Cook, stirring, 5 minutes, or until shrimp are opaque. Transfer to a serving bowl, drizzle with remaining oil, lemon zest, and olive oil from the skillet. Squeeze lemon juice over shrimp, season with pepper, and serve immediately.