Entree
4 servings
5 minutes
10-12 minutes
Chef Tom Fraker
This is great served over steamed rice.
4 bunches Baby Broccoli, ends trimmed
2 tablespoons Unsalted Butter
2 tablespoons Extra Virgin Olive Oil
4 cloves Peeled Garlic, minced
1 pound 26/30 Cooked Shrimp, frozen and thawed
2 Meyer Lemons juice, freshly squeezed
1/4 teaspoon Sea Salt
1/4 teaspoon Fresh Ground Pepper
In a large wok or sauté pan, melt the butter and heat the olive oil. Add the broccolini and garlic and sauté, stirring often until broccolini is tender but still crisp. Add the shrimp and cook until they turn opaque.
Add the lemon juice and season with salt and pepper.
