Easy Shrimp Piccata
1 pound large raw shrimp, peeled and deveined
3 to 4 tablespoons Kerrygold Garlic & Herb Butter
1/2 teaspoon fresh lemon zest
Juice of 1/2 large lemon
1 to 2 tablespoons capers
Salt and pepper, to taste
In a large nonstick skillet, heat butter over medium-high heat. When butter just begins to sizzle, add shrimp and cook, stirring frequently until shrimp turns pink, about 3 to 4 minutes. Add lemon zest, lemon juice and capers. Season with salt and pepper, to taste. Cook an additional 1 to 2 minutes. Serve over Parmesan Cauliflower Mash or zoodles.
*Note: If Kerrygold Garlic & Herb Butter is not available, saute 1 clove of minced garlic in 3 to 4 tablespoons regular butter until tender, about 2 to 3 minutes; stir in 1 teaspoon finely chopped fresh parsley. Add shrimp and cook according to the recipe directions above.