Lemony Shrimp with Sun-dried Tomatoes

25 Min.
5 Min.
4
Ingredients
1
teaspoon freshly grated lemon peel
1 teaspoon freshly grated lemon peel
juice of 1 lemon (about 3 tablespoons)
juice of 1 lemon (about 3 tablespoons)
teaspoons Better Than Bouillon® Chili Base
1½ teaspoons Better Than Bouillon® Chili Base
¼
cup chopped sun-dried tomatoes with Italian herbs, drained (reserve oil)
¼ cup chopped sun-dried tomatoes with Italian herbs, drained (reserve oil)
2
tablespoons reserved olive oil, from jar of sun-dried tomatoes
2 tablespoons reserved olive oil, from jar of sun-dried tomatoes
2
cloves garlic, finely chopped
2 cloves garlic, finely chopped
1
pound uncooked shrimp, thawed, peeled, deveined, tails on (21/25 count)
1 pound uncooked shrimp, thawed, peeled, deveined, tails on (21/25 count)
season to taste with salt and pepper
season to taste with salt and pepper
5
ounces spring mix greens
5 ounces spring mix greens
freshly grated Parmesan cheese (optional)
freshly grated Parmesan cheese (optional)
2
lemons cut into wedges
2 lemons cut into wedges
favorite bottled Italian dressing
favorite bottled Italian dressing
Directions
  1. In a small bowl, add lemon peel, lemon juice and Chili Base, whisk until base dissolves. Stir in sun-dried tomatoes; set aside.
  2. In large skillet, heat oil over medium heat. Add garlic and shrimp, cook and stir until done about 4 minutes.
  3. Stir in lemon, Chili Base and tomato mixture. Cook until done, about 1 minute.
  4. Serve shrimp over greens and dress with freshly squeezed lemon wedges and Italian dressing. Garnish with freshly grated Parmesan cheese.
Spice up this lemony shrimp dish with the addition of ½ teaspoon of crushed red pepper during step 1.

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