Skillet Lemon Garlic Shrimp - cooking recipe

Ingredients

2 lbs jumbo shrimp, cleaned, shells removed, tails left on
1/4 cup vegetable oil
2 -3 tablespoons fresh lemon juice
1 bunch green onion, with a few inches of green, thinly sliced
1/4 cup chopped parsley
3 garlic cloves, finely minced
1 teaspoon dried leaf basil
1 teaspoon dry mustard
1 teaspoon salt

Preparation

Place shrimp in a baggie, adding remaining ingredients together with the shrimp. Marinate for 3 to 4 hours.
On stove top heat up a cast iron skillet sprayed with Canola Oil Spray.
Remove Shrimp from marinade to the heated skillet, saving the juices left in the bag.
Once the shrimp are warmed up, curled and pink, remove them to serving platter.
Add the reserved marinade to the skillet and cook down until the juices have thickened.
At this point you can either add rice to the pan, stirring to combine.
or you can plate by first placing the rice, then top with the shrimp and pour the reserved reduced juices over and serve.