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 |