from Angela Duncan
Ingredients:
- 2 tablespoons olive oil
- 6 tablespoons coconut butter
- 1 pound peeled and deveined shrimp
- juice of 1 lemon
- 1 teaspoon cayenne pepper
- 2 teaspoons Garlic Gold Southwestern Nuggets
- 2 teaspoons parsley
- 1 teaspoon red pepper
- ½ teaspoon salt
- 4 tablespoons dry vermouth (optional)
In a sauté pan over medium heat, heat the olive oil and the coconut butter until melted. Then add the shrimp and cook for 2 minutes stirring occasionally. Add the lemon juice, then sprinkle all the seasonings on the shrimp and mix until everything is coated evenly. Continue cooking until the shrimp are cooked thoroughly. Lastly, add the Vermouth and simmer for an additional 2 minutes.
Serve and enjoy.
Serves 4