Recipe by Joy Monnerjahn

 INGREDIENTS:

• 2 lbs. of our Extra Jumbo 16/20 Peeled & DeveinedTail-On
• 4 tbsp. Biloxi Shrimp Co. Herb & Spice
• 2 tsp. Slap Ya Mama original spice
• 2 tsp. crushed rosemary
• 2 tsp. garlic powder
• 3 lemons (zested and juiced, divided between shrimp and veggies)
• Olive oil
• Vermouth

COOKING DIRECTIONS:

1. Heat olive oil in a heavy bottom pan
2. Place shrimp in a bowl and toss with 3tbsp of spice mixture
3. Sear each side of the shrimp until they are just done
4. Remove from pan and repeat until all shrimp are cooked
5. Once all shrimp are cooked, squeeze lemon in the pan to deglaze
6. Pour about 2 tbsp of vermouth in the pan
7. Remove from heat and add 2tbsp of butter
8. Squeeze one more lemon, along with zest into the pan
9. Add shrimp back to pan and toss around

TIPS FOR HOW TO MAKE THIS A HEALTHIER MEAL:

1. Cook the shrimp with broccoli and asparagus on a sheet pan
2. Toss shrimp in olive oil and sprinkled with the spice mix
3. Squeeze lemon and zest of one lemon on top of veggies
4. Roast shrimp at 425 until just done
5. Serve with a salad, made a lemon olive oil dressing to keep it light

If you’re looking for more inspiration, try some of our other Shrimp Recipes. Whatever is on your menu, Biloxi Shrimp Co. can ship the delicious, wild-caught shrimp you need right away. Browse from our selections of wild-caught Gulf Coast shrimp, place your order and get ready to enjoy delicious fresh shrimp with family and friends today!