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, ...

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

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 ...

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 ...

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.

For this quick Shrimp Scampi, I teamed red vermouth, garlic and parsley with the shrimp. Basil and olive oil tossed with ...

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.