Lemon pepper shrimp scampi served with side salad and crusty bread


  • 2 tablespoons parsley, chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons butter
  • 1 ½ lb peeled and deveined shrimp
  • 2 teaspoons garlic, minced
  • 2 tablespoons lemon juice
  • Romaine lettuce
  • 1 red pepper, cut into 1-inch pieces
  • 1 carrot, sliced or shredded
  • Baguette
  • salad dressing


  1. Melt 1 tablespoon butter in a large skillet over medium heat.
  2. Add half the shrimp, sprinkle with half the salt and pepper.
  3. Cook on both sides, about 1 minute each side.
  4. Transfer shrimp to a plate, heat another tablespoon butter in the pan and add the remaining shrimp, sprinkle with remaining salt and pepper. Cook 1 minute on each side.
  5. Add all the shrimp back to the skillet, add the lemon juice, parsley, garlic and 1 more tablespoon butter. Cook about 1 minute longer.
  6. Make the salad with the lettuce, red bell pepper and carrots, and serve with bread.


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