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Lemon Pepper Shrimp with Mustard
February 15, 2011

I have made this recipe for years and it's always great! The thing I do different is pan-fry the shrimp in the butter and garlic until almost done. Put shrimp to the side and deglaze the pan with the white wine and lemon juice (I don't use lemon pepper). Simmer a little to thicken then add everything else (I add the other ingredients to taste) and add shrimp last to reheat and finish cooking. This way you don't wind up with overcooked shrimp in a thin watery sauce.

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