Ingredients
12 shrimps raw and peeled 26/30
3 tbsp goria pepper
1 clove garlic, halved
½ (juice of) lemon
1 tbsp butter
1 tbsp fresh herbs of your choice
½ cup La Croisée cider
Salsa medium
Camelina oil
Preparation
1
In a skillet, heat the Camelina oil and garlic. Add the shrimps and let them color.
2
Deglaze with lemon juice and La Croisée cider. Add the goria pepper. Add the butter and bring it to a froth.
3
Remove the garlic and add the selected herbs. Serve on medium salsa.
Ingredients
12 shrimps raw and peeled 26/30
3 tbsp goria pepper
1 clove garlic, halved
½ (juice of) lemon
1 tbsp butter
1 tbsp fresh herbs of your choice
½ cup La Croisée cider
Salsa medium
Camelina oil
Directions
1
In a skillet, heat the Camelina oil and garlic. Add the shrimps and let them color.
2
Deglaze with lemon juice and La Croisée cider. Add the goria pepper. Add the butter and bring it to a froth.
3
Remove the garlic and add the selected herbs. Serve on medium salsa.