Lemon Herb Shrimp

Dried herbs rather than fresh, because they bloom in the butter instead of burning. Lemon at the end.

Ingredients

• 1 lb wild caught Gulf of America shrimp (16–20 count per pound, raw & deveined)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lemon
• 2 tbsp chopped fresh parsley
• Lemon wedges, for serving

Preparation

1. Dry the shrimp. Pat them dry with paper towels.
2. Heat the pan. Olive oil in a large skillet over medium.
3. Garlic. Add and cook 30 seconds, until fragrant.
4. Shrimp. Single layer, 2–3 minutes per side, until pink and opaque.
5. Herbs and butter. Add butter, oregano, basil, salt and pepper. Cook 1–2 minutes until the butter's melted and the shrimp are coated.
6. Finish. Off the heat, stir in lemon juice and parsley.
7. Serve immediately with lemon wedges.

Serving

Serves 2–3. Good over orzo or with a plain green salad.

Pro tips

• Dried herbs, not fresh. They bloom in the butter; fresh ones just burn.
• Medium heat, not high. There's butter and garlic in the pan.
• A whole lemon's juice sounds like a lot. It isn't — it cuts the butter.