Sautéed Shrimp With Lemon-Caper Dressing
Recipe by Sue Li | Total time: 30 minutes This light and easy dish improves as the shrimp marinates in a bright and briny dressing that uses both the rind and pulp of a lemon. The recipe calls for just a couple of thin slices of lemon for verve; they provide vibrant acidity and subtle bitterness that create a harmonious balance. Enjoy the shrimp with a light salad with butter lettuce, served in lightly toasted rolls as sandwiches, or tossed with cooked pasta to make a quick pasta salad. It’s equally delicious with bread. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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