We don’t get indulge in shrimp often, around here. However, when we do, we get a bag big enough to last over two or three meals. For one of those meals, I drew inspiration from my herb garden.
I threw some chopped onion, minced garlic, olive oil and minced fresh Asian Basil into a skillet to caramelize as I shelled my shrimp. Then I added the shrimp followed by a good squeeze of fresh lemon juice. Once my shrimp was done, I added generous servings to a bed of white rice.
We ate every last bite.
What sort of fresh ingredients have you been using most, lately?