When my mother makes surf and turf on holidays – this is the recipe she uses for the shrimp. You can also serve it as an appetizer or add it to lemon spaghetti for a full meal.
- 1 pound raw shrimp cleaned and butterflied
- 2 tablespoons of olive oil
- 2 tbs breadcrumbs
- 1 garlic clove minced
- Half of a lemon zested and juiced
- Salt and pepper
- 1 tablespoon of chopped parsley
Clean and butterfly your shrimp. They should look like the above picture.
Toss in a bowl with the rest of the ingredients.
Line a sheet with foil and spread shrimp out evenly.
Cook until pink – 10 to 12 minutes. Don’t overcook. You know your oven – keep an eye out on it.
And serve!! My mother suggests to make a double batch. These go very quickly!!
Originally posted by Vera