Lemon Dill Shrimp

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serves 6 as an appetizer

1 pound shrimp (16-20 size)*

2 tablespoons unsalted butter

1 tablespoon olive oil

1 tablespoon minced garlic

2 tablespoons minced shallots

s/p to taste

2 tablespoons fresh lemon juice, or more to taste

2 tablespoons finely chopped fresh dill

Peel and devein shrimp.

In a large skillet melt butter and olive oil together over medium-low heat. Add garlic and shallots

and saute for 2 minutes until translucent.

Add shrimp, increase heat slightly and cook on each side for about 3 minutes total until shrimp

is pink. Add s/p and toss well.

Remove to a bowl, scraping out all sauce. Add lemon juice and dill, chill at least an hour.

Serve on a large platter lined with fancy greens.

16-20 shrimp refers to a measurement used with shrimp. It means that there are 16-20 shrimp

per pound. Shrimp come in varying sizes…10-12 shrimp are 10-12 per pound, etc. You can use

whatever size you like, just keep in mind the larger the shrimp the longer to cook.