Recipes

[DiAnne]

I found this in the April issue of the The Costo Connection so many of you may have already have seen it.

Lemon Pepper Shrimp

1 pound large shrimp (I brine shrimp in 1/3 cup kosher salt and 1/3 cup brown sugar to 6 cups water for no more than 45 minutes)

1 T olive oil
1/4 cup fresh lemon juice
1/4 cup red pepper jelly
1 T unsalted butter

Heat a large nonstick skillet over med-high heat.

Blot shrimp with paper towels. Season one side with kosher salt and pepper. Add 1 T olive oil to pan. Add shrimp salted side down. Season the other side of shrimp and turn after about 2 minutes. Cook shrimp until done. Remove shrimp from pan.

Turn off heat and while pan is still hot add lemon juice, pepper jelly and butter. Stir until well mixed. Put shrimp back in pan to coat with sauce.

Delicious and very easy. My kind of recipe.