Combine avocado, basil, 4 tsp lemon zest, 6 tbsp lemon juice, dried oregano and olive oil in a food processor or blender. (Alternatively, mash in a bowl with a fork.) Blend until smooth ...

Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done. Recipe courtesy of Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough/Oxmoor House ...

Add shrimp, lemon, salt, dill & wine. Saute until shrimp is just shy of cooked through, add the cooked tortellini and stir to mix evenly, then remove from heat. Dish can be served warm with lemon ...

Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes, until the seafood is done. Stir in the mascarpone and butter. Add the kale, and lemon zest and juice to taste, and remove from ...

Don’t let it burn! Meanwhile, put the frozen shrimp in warm water to thaw, and remove the shells. Turn heat off, add cilantro, lemon juice and shrimp (shells off). Stir and put lid on for few minutes.

Place the cashews, almond milk, garlic, and lemon juice in a high-powered blender ... Add the prawns and cook for 3 minutes until the shrimp are pink on both sides. Transfer the prawns to a ...