Directions:
- Shell shrimp, leaving tails intact.
- Remove back vein, flatten with rolling pin. (butterfly them).
- Toss shrimp in Parmesan cheese. Heat butter and oil in pan, add shrimp, cook quickly on both side until light golden brown.
- Do not overcook or shrimp will toughen.
- Drain on paper towels immediately.
- Serve with lettuce (I use romaine), cherry tomatoes and lemon wedges.
- Top with Basil Dressing.
- Basil Dressing: combine all ingredients, mix well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1427.34 Kcal (5976 kJ) | ||
| Calories from fat | 1147.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 127.49g | 196% | |
|---|---|---|---|
| Cholesterol | 183.86mg | 61% | |
| Sodium | 2372.83mg | 99% | |
| Potassium | 279.32mg | 6% | |
| Total Carbs | 51.73g | 17% | |
| Sugars | 1.87g | 7% | |
| Dietary Fiber | 2.51g | 10% | |
| Protein | 24.9g | 50% | |
| Vitamin C | 11.1mg | 19% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.3mg | 13% | |
| Calcium | 377mg | 38% | |
| Amount Per 100 g | |||
| Calories | 410.33 Kcal (1718 kJ) | ||
| Calories from fat | 329.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.65g | 196% | |
|---|---|---|---|
| Cholesterol | 52.86mg | 61% | |
| Sodium | 682.13mg | 99% | |
| Potassium | 80.3mg | 6% | |
| Total Carbs | 14.87g | 17% | |
| Sugars | 0.54g | 7% | |
| Dietary Fiber | 0.72g | 10% | |
| Protein | 7.16g | 50% | |
| Vitamin C | 3.2mg | 19% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.7mg | 13% | |
| Calcium | 108.4mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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