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Lemon Shrimp
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| 1 pound | medium shrimp, deveined |
| 1/2 cup | flour |
| 2 teaspoons | lemon pepper |
| 1/2 teaspoon | garlic powder |
| 1/2 teaspoon | black pepper |
| salt to taste | |
| 2 tablespoons | olive oil |
| 2 tablespoons | butter |
| Optional | |
| Lemon slices | |
| parsley for serving | |
Instructions
Defrost shrimp under cold running water if frozen. Dab dry with paper towels.
In a Ziploc bag, combine flour, lemon pepper, garlic powder, black pepper and salt. Add shrimp to the bag and toss to coat.
Heat butter and oil in a large skillet over medium-high heat. Once oil and butter are sizzling, add shrimp and cook until crisp & browned. Flip over and brown the other side. (About 2 minutes per side). Do not overcook!
Serve with lemon slices and parsley.
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