Friday, August 16, 2013

Garlic Vinaigrette Shrimp

I originally shared this recipe in August of 2016. It was such a hit with my family, I decided to post it again in case you missed it.
Even though I am unable to eat shrimp, however, I still try to prepare them for my family.  According to my family, the dish was wonderful. They enjoyed the meal so much that they asked me to record the recipe.  Give it a try and give me your comments. 

  • 1 1/2 lbs. fresh jumbo shrimp peeled and deveined
  • 2 tablespoons butter or Ghee 
  • 3 cloves garlic finely chopped
  • 1 teaspoon toasted sesame ginger seasoning (or toasted sesame seeds)
  • 1/4 cup Red Wine Vinaigrette dressing
  • 1/2 teaspoon lemon pepper
  • salt to taste
  1. Add 2 tablespoons of butter or buttery spread to a medium-size skillet
  2. After the butter starts to sizzle, add the remaining ingredients except Red Wine Vinaigrette dressing
  3. Cook shrimp over medium heat until they turn pink
  4. Add Red Wine Vinaigrette dressing, increase heat to high and cook for about another minute (do not overcook)
  5. Serve
Twist:  Red Wine Vinaigrette dressing and toasted sesame ginger seasoning