Calling Lemon Chesapeake a salad dressing is like calling Justin Timberlake a singer. Yes, it's true, but there is so much more going on there. Here's just one example of Lemon Chesapeake's many talents...
What you need
4 tablespoons Tessemae’s Lemon Chesapeake Dressing
1 pound large shrimp (26-30), peeled and deveined
2 tablespoons chopped parsley
What to do
Slice the lemon very thinly with a sharp knife, mandolin, or vegetable peeler. Be sure to remove all of the seeds from the slices.
In a large non-stick skillet heat 2 tablespoons Lemon Chesapeake over high heat until sizzling. Add the shrimp in a single layer and cook, without turning, until golden brown underneath, 1-2 minutes. Add the lemon slices and cook, tossing with the shrimp, until the shrimp are cooked through, 1-2 minutes more.
Remove from the heat and toss in the parsley and 2 more tablespoons Lemon Chesapeake. This amount of shrimp should stretch to serve 4 if you serve with a couple sides- but its so good, it usually only serves 2!
Meal Planner Guide: If cooking this recipe as part of the meal planner, serve with 1 pound steamed broccolini and cooked brown rice.