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24 medium shrimp (16/20), peeled and deveined
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1/4 tablespoon chili powder
3 tablespoons extra virgin olive oil
3 tablespoons oil from sun-dried tomatoes
2 tablespoons chopped garlic
1/2 cup sun-dried tomatoes in oil, drained and chopped
3/4 pound broccoli rabe, cut into thirds
Juice and zest of 1 lemon
Season shrimp with salt, pepper, and chili powder.
Heat olive oil and sun-dried tomato oil in a large saute pan over medium heat.
Add shrimp and cook for about 2 minutes, tossing once or twice. Add garlic, tomatoes, and broccoli rabe; cook another 2 to 3 minutes, tossing once or twice.
Remove from heat and stir in lemon juice and zest. Season to taste with salt and pepper.
Cook’s notes: The “16/20” refers to the size of the shrimp, meaning 16 to 20 per pound.