1lbjumbo shrimp(10/15 ct.), peeled, deveined, and tail removed
1lglemonzest and juice
1Tground cumin
salt and pepperto taste
fresh parsley leaveschoppede
Instructions
Melt butter in a large skillet over medium heat. Once the butter melts, add minced garlic and sauté for 1-2 minutes, stirring occasionally.
Add raw shrimp in a single layer to the sauté pan and cook for 4-5 minutes, stirring occasionally, or until shrimp starts to turn pink.
Add lemon zest, lemon juice, and ground cumin to the skillet and stir to combine thoroughly.
Season with salt and black pepper, to taste, and remove from heat.
Spoon shrimp mixture over a bed of cooked quinoa, brown rice, or your favorite gluten-free pasta. Drizzle some shrimp scampi sauce over each serving and top with a squeeze of fresh lemon juice and garnish with fresh chopped parsley, if desired.