A zesty Shrimp Biscayne recipe from Grand Isle Restaurant in New Orleans. - Country Roads Magazine
A zesty Shrimp Biscayne recipe from Grand Isle Restaurant in New Orleans.
Ingredients
- 5 21-25 count shrimp, tail on, peeled and deveined
- 1½ oz. olive oil, 80/20 blend of pomace and extra virgin
- 7 slices jalapeño, pickled
- 8 pieces garlic, slivered
- 1 tsp. lemon zest
- 1 tsp. house seasoning
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