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Great Lunch and Learn

Citrus Roasted Shrimp

8 easy peel 13/15 shrimp
1 large naval orange
1 large lemon
5 fresh sage leaves
Black pepper, to taste
1 Tbsp extra virgin olive oil
Salt, to taste

  Heat oven to 375F. Thaw the shrimp under cold running water and remove the shells leaving the tail on. Slice the orange and lemon into ¼ inch thick slices. Arrange the citrus in an ovenproof stainless or non-reactive pan. Arrange the shrimp over the citrus. Arrange the sage leaves over the shrimp. Season with fresh black pepper.

Roast for 12-13 minutes, until the shrimp is just done. Remove from the oven, drizzle with extra virgin olive oil and salt to taste. Serve hot. Makes 2-4 servings.

Recipe courtesy of Chicken of the Sea Frozen Foods

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