0.0 – 0 reviews • Appetizer
| Total: |
20 min |
| Prep: |
15 min |
| Cook: |
5 min |
| Yield: |
20 Servings |
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, crushed with a press
- 1 pound Market Pantry® Raw Large Peeled & Deveined Shrimp, thawed
- Kosher salt and freshly ground black pepper
- 1 Market Pantry® Demi French Bread, cut into 20½-inch slices
- 1 lemon
Instructions
- 1. Melt the butter with the oil in large skillet over medium-high heat. Add the garlic and cook, stirring, for 10 seconds. Add shrimp, season with salt and pepper, and cook, stirring, until just opaque throughout, about 2 minutes. Remove from the heat.
- 2. Toast the bread slices in a toaster oven or oven. Top each with 3 to 4 shrimp and drizzle with the pan sauces. Grate the lemon zest directly over the shrimp, then squeeze some lemon juice on top. Serve immediately.
Nutrition Facts
| Serving Size |
1 of 20 servings |
| Calories |
84 |
| Total Fat |
3 g |
| Saturated Fat |
1 g |
| Carbohydrates |
8 g |
| Dietary Fiber |
0 g |
| Sugar |
1 g |
| Protein |
6 g |
| Cholesterol |
40 mg |
| Sodium |
118 mg |
