white shrimp, uncooked, shelled and deveined (about 25 to 30)
ARVINDA’S BACKWATER BAYOU CAJUN
|3 to 4|
garlic cloves, finely minced
sea salt, or to taste
finely chopped flat leaf parsley, to garnish
In a medium bowl, marinate the shrimp with ARVINDA’S BACKWATER BAYOU CAJUN. Cover and refrigerate for 1 hour.
Heat a medium non-stick skillet to medium-high and melt the butter. Add the oil and add the garlic. Sauté until the garlic becomes fragrant.
Add the shrimp and cook for 3 to 5 minutes or until cooked, turning on both sides until they turn pink.
Sprinkle in the salt and finish with a squeeze of lemon, and garnish with parsley.