** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Add the garlic. Remove from heat and let cool to room temperature.
3. Peel and devein the shrimp; place in a large bowl.
4. Pour the garlic mixture and lemon juice over; toss to coat.
5. Cover and refrigerate for at least 1 hour and up to 1 day.
6. See Notes for additional uses. More Ideas for Leftovers: Shrimp and Mushroom Omelet.
7. Saute sliced shallots and crimini mushrooms in a little oil until tender.
8. Add cooked shrimp and toss until the shrimp are just heated through.
9. Whisk eggs with salt pepper and a little water.
10. Pour into a heated skillet with a bit of melted butte.
11. Cook until set on the bottom and almost set on top.
12. Add the mushroom/shrimp filline and some grated fontina cheese.
13. Fold the omelet and turn out onto a heated serving plate Garlic Shrimp Linguine.
14. Toss hot cooked linguine with sauteed shrimp, garlic, shopped canned tomatoes and a splash of olive oil.
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Dietary Notes:
This recipe is a good source of Vitamin C with 18% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Shellfish, Sulfites, Garlic, Shrimp, Fructose Malabsorption, Olive Oil allergies.
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