Wild Shrimp with Lemon Oil & Greens
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Wild Shrimp with Lemon Oil & Greens
Phase 2 Plant Paradox recipe for wild-caught shrimp with a light lemon oil and mixed greens.
- 1/2 cup extra-virgin olive oil (plus more for brushing)
- 4 strips lemon zest
- 2 cloves garlic (sliced)
- 1 pinch red pepper
- sea salt
- 1 pound wild-caught jumbo shrimp (shells on)
- 1/2 cup chopped fresh parsley
- 5 ounces mixed greens
- white wine vinegar (for sprinkling)
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HEAT the oil, lemon zest, garlic, red pepper, and ¼ teaspoon salt in a small pot over medium heat until it sizzles, 2-3 minutes.
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PREHEAT a large skillet over medium heat, and brush with a little olive oil. Place the shrimp in the skillet and cook, covered, without moving them, until opaque throughout, 3-5 minutes.
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TRANSFER to a large bowl. Add the lemon oil and parsley and toss to combine. Divide the greens among 4 plates, and top with the shrimp. Drizzle the extra dressing at the bottom of the bowl over the greens. Sprinkle with white wine vinegar.
Vegan/Vegetarian: Replace the shrimp with diced grain-free tempeh, hemp tofu, or cauliflower florets. Follow the same cooking instructions.
