Lemon Pepper Shrimp Tacos
- 1 tablespoon Land O Lakes Butter
- 1 tablespoon fresh lemon juice
- 2 teaspoons freshly grated lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1/2 pound medium (31 to 35 count) raw shrimp, thawed, peeled, deveined, tails removed
- 3 cups coleslaw mix
- 1/2 cup cilantro leaves
- 8 hard corn taco shells, warmed
- Pico de gallo, if desired
- Guacamole, if desired
- Sour cream, if desired
- Melt butter in 10-inch skillet over medium heat.
- Add lemon juice, lemon zest, salt and pepper; continue cooking until bubbles begin to form.
- Add shrimp; continue cooking 2-3 minutes or until shrimp are pink.
- Remove from skillet.
- Place coleslaw and cilantro into same skillet; heat, stirring occasionally, until coated and heated through.
butter, lemon juice, freshly grated lemon zest, salt, cracked black pepper, shrimp, coleslaw mix, cilantro, taco shells, gallo, sour cream
Taken from www.landolakes.com/recipe/4049/lemon-pepper-shrimp-tacos (may not work)