GO SHRIMPIN’

I could eat shrimp every day!

You can do almost anything with them – grilled, sauteed or baked….

I’m always on the lookout for a new way to serve them that’s quick, easy AND different.  I saw this recipe on Instagram last week and thought I’d try it.

Adapted from Rachel Schwartz

PARMESAN SHRIMP with Dipping Sauce

2 lbs jumbo shrimp, peeled and de-veined

2/3 Parmesan Cheese, grated

4 cloves of garlic, minced

1 tsp pepper

1/2 tsp oregano

1 tsp basil

1 tsp onion powder

2 T olive oil

Lemon, quartered

SAUCE:  Make this 30 minutes prior to serving and let it sit in fridge covered.

1/2 C Greek Yogurt (I use Fage 0%)

1 tsp Dijon Mustard

Pinch Kosher Salt

Pinch Pepper

Pinch dried Dill

1 T dill pickles (finely chopped)

1 T capers (finely chopped)

DIRECTIONS:

In a large bowl, combine garlic, cheese, pepper, oregano, basil, onion powder and olive oil.

Gently toss shrimp until coated.

Spray air fryer basket with non stick spray and place shrimp in basket.

Cook at 350 degrees 8 – 10 minutes or until shrimp is browned.

Option – squeeze of lemon before plating.