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Shrimp Saute
with pan fried Rib Eye,
Hasselback Potatoes
and fried Asparagus
Fried Asparagus RECIPE
click HERE
Hasselback Potato RECIPE
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Pan fried Rib Eye RECIPE
click HERE
If making with RAW shrimp, peel and devein
If making with "already" cooked shrimp, then make
sauce ahead of time, and add shrimp last, to heat up

INGREDIENTS:
4 tablespoons Butter
1 pound Shrimp the larger the better
1 pinch salt and pepper
4 cloves garlic minced
1/2 teaspoon red pepper flakes
1 tablespoon parsley chopped
2 tablespoons lemon juice

DIRECTIONS:
1. Melt butter in a pan over medium heat.
2. Spread the shrimp around in the pan in a single
layer, sprinkling the salt and pepper on top, then
cook until
the butter is starting to brown slightly. Flip the
shrimp, add the garlic and chili flakes, and cook for
about 15-30
seconds.
3. Add the parsley and lemon juice, reducing the
lemon juice down to a sauce, then remove from heat.
4. Serve!
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