- If frozen, thaw raw shrimp in cold, slow-running water, drain and pat dry with paper towel.
- Preheat a large sauté pan over medium-high heat, add butter, Camelina oil and garlic, sauté until fragrant.
- Add rosemary sprigs and shrimp, add lemon zest, season with salt and pepper.
- Sauté until flesh turns slightly pink and golden, approximately 1 minute, turn and repeat.
- Finish with a squeeze of lemon juice, remove rosemary, serve with grilled baguette.
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