I cook just about every night. Sometimes it’s a long-drawn-out meal, but sometimes I just want to get dinner on the table. You can almost always tell the difference.
But once in a while, something comes along that tastes like it took hours in the kitchen, but actually was a few minutes and hardly any dishes.
This is one of those meals. It comes together in minutes, and the hardest part is blending up the citrus oil.
Let’s talk about the citrus oil. It starts with some Ava Jane’s Premium Avocado Oil. From there, an orange, a clove of garlic, and a few herbs are pulsed. The result is a fantastic oil that you’ll drizzle over your golden browned shrimp.
Serve this with an easy side dish — some garlic sautéed spinach is perfect, as is a green salad, roasted potatoes, or Instant pot rice.
Ingredients
Citrus Herb Oil
- 1/4 cup Ava Jane's Kitchen Avocado Oil
- 3 sprigs of parsley
- 2 basil leaves
- 1 green onion
- 1 clove garlic
- 1 orange Juice and zest
- 1 tsp apple cider vinegar
- Colima Sea Salt and freah pepper to taste
Shrimp
- 1 tbsp olive oil
- 1/2 lb raw shrimp peeled and deveined, patted dry with a paper towel
- 1/4 tsp Ava Jane's Kitchen Hot Roasted Garlic more or less to taste
Instructions
- Make the oil by putting all of the ingredients in a blender. Blend until smooth.
- To cook the shrimp, heat a skillet to medium high heat. Add the oil.
- Add the shrimp to the pan and cook for 1-2 minutes per side, until shrimp are lightly browned and pink. Add the Hot Roasted Garlic.
- Remove from pan, transfer to a plate and drizzle with the citrus oil before serving.