Lemony Shrimp with Sun-dried Tomatoes

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Spice-up this dish with a dash of crushed red pepper.

Recipe tags: chili base, easy difficulty, lunch, seafood, skillet

Quantity	Ingredient
1 tsp	freshly grated lemon peel
	juice of 1 lemon (about 3 tablespoons)
1½ tsp	Better Than Bouillon^® Chili Base
¼ cup	chopped sun-dried tomatoes with Italian herbs, drained (preserve oil)
2 Tbsp	reserved olive oil, from jar of sun-dried tomatoes
2 cloves	garlic, finely chopped
1 lb	uncooked shrimp, thawed, peeled, deveined, tails on (21/25 count)
	season to taste with salt and pepper
5 oz	spring mix greens
	freshly grated Parmesan cheese (optional)
2	lemons cut into wedges
	favorite bottled Italian dressing

1

In a small bowl, add lemon peel, lemon juice and Chili Base, whisk until base dissolves. Stir in sun-dried tomatoes; set aside.
2

In large skillet, heat oil over medium heat. Add garlic and shrimp, cook and stir until done about 4 minutes.
3

Stir in lemon, Chili Base and tomato mixture. Cook until done, about 1 minute.
4

Serve shrimp over greens and dress with freshly squeezed lemon wedges and Italian dressing. Garnish with freshly grated Parmesan cheese.

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