Sautéed Citrus Shrimp

· 2lbs 16-20 count shrimp

· 4 tbsp. Milford Spice Citrus Sea Salt

· 0.25 cups extra virgin olive oil

· 3 garlic cloves, sliced

· 1 stick unsalted butter

· 1 cup white wine

· 0.5 cups capers

· 0.5 cups chopped basil

· Salt

· Pepper


Peel and devein shrimp, coat olive oil and season with citrus sea salt. Melt butter over medium-high heat. Add garlic, cook until tender. Add shrimp and cook for 1 to 2 minutes; deglaze pan with white wine and cook for 1 minute longer. Add basil and capers. Serve hot. Finish with Citrus Sea Salt and pepper to taste. Makes 2 to 4 servings.

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