By Joy Monnerjahn



-2lbs. of our Extra Jumbo 16/20 Peeled & DeveinedTail-On

-4tbsp Biloxi Shrimp Co. Herb & Spice

-2tsp slapyamama original spice

-2tsp crushed rosemary

-2tsp garlic powder

-3 lemons {zested and juiced, divided between shrimp and veggies}

-Olive oil




  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

Make it a healthy meal:

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