The shrimp can be served as a first course or over Mushroom Risotto for a one dish meal.
1 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
1 Tbsp fresh minced garlic
1 pound medium-sized raw shrimp, cleaned and deveined if desired
1 Tbsp lemon zest
juice of half Meyer lemon
Heat oil and butter in pan over medium-high heat. When melted, add garlic and saute for about 1 minute. Add shrimp and saute till pink. Add lemon zest and juice. Stir well and serve immediately.
Serves 4.
