Total Time
Prep 5 mins
Cook 5 mins

All of my life, my father has had a knack for being able to put together lovely taste combinations. This is one of my favorites from my childhood!

Ingredients Nutrition


  1. In large skillet, melt butter over medium heat.
  2. Add onion, garlic, half of the lemon peel (reserving half for topping), lemon juice, salt and tobasco.
  3. Increase heat and bring to a boil.
  4. Add shrimp to skillet and cook about 5 minutes or until shrimp is pink.
  5. Serve plain or over rice topped with parsley and lemon peel.


Most Helpful

This is really good. It was easy to make. And was a quick meal. I used your recipe #310293 .The 2 went really well together. I will be making this again. Thanks for sharing your recipe. Made for PAC Spring 09

AuntWoofieWoof April 16, 2009

Absoultely TDF! I did vary from the recipe a lttle to add a "last of the summer tomato" for color and more garlic. Otherwise, everything as written. Made 1/2 again as much sauce for the crusty bread served and mixed in the pasta before serving. Yumbo, Chef Mene1!!!!!!!This was delicious. (He's my adopted chef of Fall 06 ya know!)

Caroline Cooks September 30, 2006

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