1/4 Cup lemon juice
1/3 cup extra virgin olive oil
1 teaspoon paprika
1/4 teaspoon pepper
2 tablespoons chopped fresh basil 1/2 teaspoon salt
3 cloves of garlic, sliced
1 teaspoon red pepper flakes
2 pounds shell on shrimp
Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until
Sprinkle the red pepper flakes and paprika into the oil
Add the shrimp and toss to coat
Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink
on the outside and the meat is no longer transparent in the center (1-2 minutes
Reduce heat to medium-low; add the basil and toss lightly
Season with salt and pepper to serve
20 count shrimp $22 lb
30 count shrimp $18 lb
Call ahead to have your oder waiting so you dont have to.
We also offer curb side service if you do not want to come in.
101 N. 850 E.
Fowler IN 47944
Monday - Friday
10 am to 5 pm EST
10 am to 2 pm ESt
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