Ingredients

The following ingredients have 4 Servings
  • ½ cup fresh lemon juice
  • Zest of 1 lemon
  • ½ cup minced fresh parsley
  • 1 teaspoon finely minced garlic
  • 1 Serrano or jalapeño pepper (seeded and minced)
  • ½ teaspoon kosher salt (plus more to taste)
  • 2 tablespoons olive oil
  • 1 ½ pounds peeled and deveined jumbo shrimp
  • Hot cooked rice to serve

Instruction

  • In a small bowl combine the lemon juice, zest, parsley, garlic, jalapeño, and ½ teaspoon salt.
  • In a large skillet, heat the olive oil over medium high heat. Add the shrimp, season with salt and pepper, and sauté for about 4 minutes until they are pink and cooked through. Add half of the lemon sauce and toss to combine well.
  • Place the hot rice in a shallow serving bowl and spoon the shrimp over the rice. Pour over the rest of the sauce and serve hot.