32 to 40 medium shrimp or 24 to 28 large shrimp
6 tablespoons olive oil
7 oz. cremini mushrooms or regular white mushrooms, sliced
salt and pepper
4 to 5 sprigs of parsley, chopped rough
Peel the shrimp except for the last remaining tail section. Remove the zest of half a lemon with a fine zester, or use a knife, and then cut the zest into fine julienne. Juice the lemons.
In a large skillet set over medium-high heat, saute the mushrooms in 4 Tbs. oil for about 1 min., until they begin to release their juices. Push to the sides of the pan. Add 2 Tbs. oil and bring it up to temperature. Add the shrimp and sauté about 1 min. on both sides. Season with salt and pepper. Add lemon zest and juice, and parsley. Cover tightly and remove from heat. Let steam about 6 min.
Active Time: 15 Minutes
Total Time: 30 Minutes
Yield: 4 Servings