Ingredients

• 2 lb

  large fresh shrimp

• 1/2 c

  extra virgin olive oil

  
  

• 1

  stick butter

• 4

  packets of True Lemon dissolved in 2 tablespoons water

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• 1/4 c

  minced green onion

• 1 tbsp

  minced garlic

• 1 tsp

  kosher salt

• Freshly ground black pepper

  
  

• Dash of cayenne pepper

  
  

• Three to four threads of saffron (optional)

  
  

• 1/4 c

  of freshly chopped parsley

  
  

• 1 tbsp

  capers with liquid

Directions

1. Combine 1 tablespoonhot water and crushed saffron threads. Let stand for 1/2 hour to 1 hour then add True Lemon water and olive oil.
2. Peel and de-vein shrimp keeping the tail on; rinse and pat dry.
3. Melt 1 tablespoon butter in a saute pan. Saute garlic and onion until onion is wilted, then add cayenne pepper.
4. Melt the rest of the butter in a sauce pan over low heat, add sauteed garlic/onion, lemon, olive oil, saffron, parsley, salt & pepper.
5. Place shrimp in a shallow bowl. Pour mixture over shrimp, toss to completely coat the shrimp.
6. Place shrimp on broiler rack. Returning liquid to the sauce pan over low heat, broil shrimp about three minutes per side (depending on size). After turning shrimp, addcapers to sauce pan.
7. Serve extra sauce in small dishes on the side.