#lemonsqueeze

Shrimp scampi meets grilled flatbread pizza in this delicious recipe. Succulent shrimp are cooked in a garlic butter sauce and then piled onto grilled flatbreads with a sprinkle of Parmesan cheese, fresh parsley, and a squeeze of lemon. It's a quick and flavorful seafood dish perfect for any occasion.

Ingredients: 1 pound large shrimp, peeled and deveined. 4 flatbreads. 1/4 cup olive oil. 4 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Crushed red pepper flakes optional. 1 lemon, sliced. 1/4 cup dry white wine. 2 tablespoons unsalted butter.

Instructions: Warm the grill up to a medium-high level. Slowly melt the butter in a small saucepan. For about one minute, until the garlic smells good, add the minced garlic. Put in the white wine and let it cook for two minutes. Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque. Take it off the heat. Spread olive oil on both sides of the flatbreads. Grill flatbreads for one to two minutes on each side, or until they get a little charred. Put the shrimp on all of the grilled flatbreads in an even way. Add garlic butter sauce to the shrimp. If you want, you can add chopped parsley, grated Parmesan cheese, salt, pepper, and crushed red pepper flakes on top. Add lemon slices as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This recipe for fried oysters with Panko breadcrumbs offers a delightful crunch and succulent flavor. Perfectly seasoned and coated, these oysters make for a fantastic appetizer or main course. Enjoy them with a squeeze of lemon and tartar sauce for a truly satisfying seafood experience.

Ingredients: 1 dozen fresh oysters, shucked. 1 cup Panko breadcrumbs. 1/2 cup all-purpose flour. 2 eggs, beaten. Salt and pepper to taste. Oil for frying. Lemon wedges for serving. Tartar sauce for serving.

Instructions: In a deep fryer or large skillet, heat the oil to 375F 190C. Add salt and pepper to the oysters that have been shucked. Coat each oyster with Panko breadcrumbs, then dip it in beaten eggs. Fry the oysters one at a time for two to three minutes, or until they are golden brown and crispy. Take it out of the oil and let it drain on paper towels. Warm it up and serve it with tartar sauce and lemon wedges.

Prep Time: 15 minutes

Cook Time: 10 minutes

Rising star So London has done it again! With his newest single, “Lemon Squeeze“, the artist takes listeners on a journey through vibrant lyricism and dynamic production. Released under Blue Chip NYC in partnership with Sony/ATV, this track is a testament to the artistry and dedication that has solidified So London as one to watch in the music industry. A Game-Changing Partnership This release…