Lemon-Garlic Shrimp and Veggies

Serves 4

A flash-in-the-pan sauce made with clarified butter and lemon juice gives this fresh dish light, bright flavor.

Prep: 10 minutes

Cook: 15 minutes

Total: 25 minutes

• 1 tablespoon olive oil
• 1 medium zucchini, trimmed, halved lengthwise, and cut into half-moons
• 1 medium red bell pepper, cut into thin strips
• 1 pound peeled and deveined extra-large shrimp (see Tip below)
• 3 cloves garlic, minced
• ¼ cup Clarified Butter or ghee
• ¼ cup fresh lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 package (16 ounces) cauliflower crumbles, or 4 cups raw cauliflower rice
• ¼ cup chopped fresh parsley (optional)

Heat the olive oil in a large skillet over medium-high heat. Add the zucchini and pepper strips and cook, stirring occasionally, for 3 minutes. Add the shrimp and garlic and cook, turning the shrimp and stirring vegetables once, until the shrimp are opaque, 5 to 6 minutes. Transfer the shrimp mixture to a bowl and cover to keep warm.

To make the lemon pan sauce, reduce the heat to medium and melt the butter in the skillet. Add the lemon juice, salt, and black pepper, bring to a boil, and whisk until smooth.

Meanwhile, cook the cauliflower crumbles according to the package directions.

Spoon the shrimp and vegetables over the cauliflower. Drizzle with the lemon sauce, sprinkle with parsley if desired, and serve.

TIP To make this recipe even faster, use cooked shrimp instead of raw, and cook with the vegetables just 1 to 2 minutes, or until heated through.