Shrimp Biscayne
A zesty shrimp appetizer courtesy of Grand Isle Restaurant in New Orleans
Serves 1
Ingredients
5 21-25 count shrimp, tail on, peeled and deveined
1½ oz. olive oil, 80/20 blend of pomace and extra virgin
7 slices jalapeño, pickled
8 pieces garlic, slivered
1 tsp. lemon zest
1 tsp. house seasoning
[Craving shrimp? Check out this recipe.]
Instructions
In a small sauté pan, add the oil and seasoned shrimp. Cook on one side and turn over. Then add garlic. Finish with jalapeños and zest.