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Bayou Shrimp With Lemon-Rosemary Aioli

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“A flavorful appetizer that can be served hot or cold. My daughter added slices of red and green bell peppers and some broccoli florets to the dish for color and to use with the aioli along with the shrimp. She found this recipe in Pillsbury Appetizers & Desserts.”
READY IN:
30mins
SERVES:
32
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, mix aioli ingredients until well blended.
  2. Heat 12-inch nonstick skillet over medium high heat. Add 2 teaspoons oil; tilt skillet to lightly coat bottom. Add shrimp; sprinkle evenly with seafood seasoning. Cook 3-5 minutes, sitrring frequently, until shrimp are pink. Don't overcook.
  3. To serve, place shirmp and any cooking juices on serving platter. Arrange springs of rosemary and lemon wedges on platter. Serve with aioli and, if desired, toothpicks.

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