Preparation:
HEAT OIL AND BUTTER IN SKILLE
When fat is hot, add the shrimp and cook over high heat, turning shrimp constantly. As soon as the shrimp "turn color," that is turn pink, add the parsley, garlic and mint.
Keep tossing for no more than another minute; remove from heat and stir in the lemon juice, starting with 1 tablespoon.
Taste, and if it needs more tang, add salt and pepper and add the other 1/2 tablespoon lemon juice.
Serve with hot fettuccine.
MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK |
