Directions

Lemon infused garlic oil:

1. Take one lemon and using a paring knife, cut the zest away from the pith in long strips.
2. Place strips in a small saucepan with 1/2 cup of La Tourangelle Garlic Oil.
3. Warm oil over medium heat, watching closely. You do not want the oil to simmer, bubble, etc. You just want it warmed up.
4. Continue to keep the oil warmed for approx. 10 min., again being sure that it does not get too hot.
5. After 10 min. remove saucepan from heat and allow to cool completely, leaving lemon zest strips inside until cooled.
6. Once room temp, use tongs to remove strips from the oil and discard.
7. Transfer oil to a small container and set aside.

Garlic Shrimp:

1. Drizzle approximately 1/3 cup of your lemon infused garlic oil into a large skillet over medium-high heat.
2. Add minced garlic to the pan and cook until translucent and fragrant.
3. Sprinkle only 1 tsp of paprika into the pan along with the red pepper flakes.
4. Carefully add your shrimp and stir to coat, cooking over medium heat until shrimp is cooked through, adding any remaining more oil if/as needed.
5. Reduce heat to low, sprinkle a bit of the parsley in the pan, as desired as well as remaining 1/2 tsp of paprika. Stir again to coat.
6. With remaining lemons- cut in halves or wedges for serving. And with at least 1 half lemon finely zest for garnish, as desired.