Sautéed Shrimp in Lemon Sauce
By Moushira Abdel-Malek
35-40 large shrimps (peeled, deveined, tails intact)
Juice of 6 lemons
¼ cup fresh basil leaves (chopped)
2 tbsp extra virgin olive oil
Salt + pepper
Wash shrimps under running tap water. Drain completely. Season with salt and pepper. Wash lemon and dry well. Shave off thin strips of peel of one lemon and set aside. In a large cooking pan, heat gently olive oil. Sauté shrimp for about 5 minutes, adding basil at the end. Add lemon peel and stir for one more minute. Add lemon juice. Stir. Cover pan and cook over low heat only for two more minutes. Transfer into a serving dish, with Sautéed green string beans aside. Serve with crusty French bread.