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 ...

In a bowl large enough to allow you to hold the shrimp and the marinade, whisk together the tequila, olive oil, lemon juice, ...

Garlic lemon shrimp has so much flavor packed in, you're going to be amazed. This is definitely a recipe you are going to want to pin for later! A lot of times you see shrimp used as a side dish ...

Enjoy this shrimp pasta that's tossed with a sun-dried tomato cream sauce. This recipe makes two servings, so it's a perfect ...

Annie Wayte Toss the shrimp with half of the basil, 2 Tbs. of the olive oil, and the lemon zest. Cover and refrigerate for about 30 minutes. Bring a large pot of well-salted water to a boil over ...

Peel shrimp and devein, leaving tails intact. Reserve shells. Smash 1 clove garlic. In a medium bowl, toss shrimp with 2 tablespoons olive oil, ⅔ of the minced parsley, smashed garlic, lemon ...

In a medium bowl, mix the butter with the garlic, 2 teaspoons of the parsley, the lemon zest ... Sprinkle the shrimp with the remaining 1 tablespoon of chopped parsley and the basil leaves.

DRAIN pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil. Serve with a crisp mixed green salad tossed with your favorite KRAFT Dressing.

In a large bowl, toss shrimp with olive oil, salt and pepper and set aside. Make the garlic-lemon mayo: In a bowl, mix mayonnaise, garlic and lemon juice until thoroughly combined. Toast the buns ...