A great way to splurge on taste without sacrificing a heavy butter-based saute, this Shrimp Saute substitutes butter with our Whole Fruit Lemon Extra Virgin Olive Oil or Persian Lime Extra Virgin Olive Oil.
1 pound shrimp with tails on (frozen or fresh) ~ if frozen, thaw & drain
2 -3 Tablespoons Whole Fruit Lemon Extra Virgin Olive Oil or Persian Lime Extra Virgin Olive Oil
In 10" or larger skillet, heat shrimp until liquid starts to come out of shrimp. Drain liquid. Pour into skillet 2 or 3 Tablespoons Whole Fruite Lemon or Persian Lime Extra Virgin Olive Oil. Toss shrimp with spoon or spatula until both sides of shrimp turn pink (about 5 minutes total). Then turn off heat. Let shrimp rest in the skillet for a few minutes more to absorb juices, oil, and flavor. Put shrimp on a plate, and enjoy!
Note: you may add a couple teaspoons of your favorite balsamic while cooking the shrimp to add sweetness.
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