Easy Shrimp Piccata

JudyGafoo

subheading: Ingredients:

1 pound large raw shrimp, peeled and deveined

3 to 4 tablespoons Kerrygold Garlic & Herb Butter

½ teaspoon fresh lemon zest

Juice of ½ large lemon

1 to 2 tablespoons capers

Salt and pepper, to taste

subheading: Directions:

In a large nonstick skillet, heat butter over medium-high heat. When butter just begins to sizzle, add shrimp and cook, stirring frequently until shrimp turns pink, about 3 to 4 minutes. Add lemon zest, lemon juice and capers. Season with salt and pepper, to taste. Cook an additional 1 to 2 minutes. Serve over Parmesan Cauliflower Mash or zoodles.

note: Note: If Kerrygold Garlic & Herb Butter is not available, saute 1 clove of minced garlic in 3 to 4 tablespoons regular butter until tender, about 2 to 3 minutes; stir in 1 teaspoon finely chopped fresh parsley. Add shrimp and cook according to the recipe directions above.

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