Sweet Lemon Pepper Shrimp and Linguine
Ingredients
16/20 Georgia Wild Caught Shrimp, peeled and deveined
Lane’s Sweet Lemon Pepper Rub
Duck Fat from the @butcheronwhitlock
Smoked Sea Salt Banner Butter
Lemon Chive Banner Butter
Cattleman’s Grill Italiano
Freshly grated Parmesan
Fresh Lemon
Chopped Parsley
Cook
Shrimp
We preheated the Roccbox to ~400°, adding the cast iron plate for the last 10 minutes.
While the Roccbox heated, we peeled and deveined the shrimp, dried them well, and coated them heavily with Lane’s Sweet Lemon Pepper Rub.
When we were ready to cook, we added some duck fat to the cast iron, let it heat for a few minutes, then added the shrimp. After ~90 seconds, we flipped them and rotated the cast iron.
Once the shrimps temped at ~120° we pulled them, transferring them to a bowl, and added some Smoked Sea Salt Banner Butter, fresh lemon juice, and chopped parsley, tossing to coat.
Linguine
We boiled the linguine per the package directions.
Once cooked, we tossed with a good bit of Lemon Chive Banner Buttler, Italiano, freshly grated parmesan, and a squeeze of lemon juice.
Tools
Grill: Gozney Roccbox
Skillet: Lodge Cast Iron Plate
Board: The Bull’s Black Olive
Knife: Messermeister Custom 8” Chef’s Knife
