Simple, quick, and easy. I would just recommend seasoning your shrimp with some form of seafood seasoning, such as Old Bay.
Read MoreServe 2 tacos per person, with a lime wedge on the side.
Read MoreZest one of the lime halves over the dish, then cut the remaining half into wedges and serve alongside.
Read MoreRefrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.
Read MoreDivide among 4 plates, garnish with additional parsley, and serve.
Read MoreSqueeze the lemon half over the shrimp while still hot. Serve warm.
Read MoreMedium-size shrimp are the perfect size for a twirl of spaghetti shot through with ribbons of squash. Have vegetarians at the table? Omit the shrimp, double the tomatoes and serve with a spoonful of part-skim ricotta cheese on top.
Read MoreWrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.
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