Ingredients (serves 5 people)
- 1-2 pounds large or jumbo shrimp, peeled and de-veined
- 4 tablespoons butter
- 5 cloves garlic, minced
- Juice of half a lemon
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
- Preheat broiler. Arrange shrimp in rows in a baking dish, season with salt and pepper and set aside.
- In a skillet over medium heat, melt butter. Add garlic and sauté, stirring occasionally to prevent burning, until lightly golden brown, about 1-2 minutes. Pour over shrimp.
- Broil shrimp until pink and firm to the touch, about 8-10 minutes. Transfer to a serving dish.
- Finish with a squeeze of lemon juice and sprinkle of parsley. Serve immediately.
Ingredients (serves 6 people)
- 3 tablespoons fish sauce (soy sauce can be substituted)
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 3 tablespoons sugar
- 1/2 tablespoon vegetable oil
- 2 teaspoons sesame oil
- 2 stalks lemongrass, outer leaves and tops removed, root ends trimmed and stalks finely minced
- 1 large shallot, finely chopped
- 2 large cloves garlic, finely chopped
- 1 pound pork tenderloin, thinly sliced
- Bamboo skewers, soaked in water for 20 minutes and drained
- Fresh mint and cilantro, for garnish
- Chopped peanuts, for garnish (optional)
- In a large bowl, stir together fish sauce, soy sauce, lime juice, sugar and oils until sugar has dissolved. Add lemongrass, shallot, garlic and pork. Mix to coat meat well. Marinate in the refrigerator for 30 minutes.
- Thread pork loin onto skewers and wrap ends of skewers with tin foil to prevent scorching.
- Heat a large, well-oiled non-stick skillet or grill pan to medium-high heat. Working in batches, cook skewers until lightly browned and cooked all the way through. Remove skewers to a serving platter and garnish with fresh cilantro, mint and chopped peanuts.
Prep Time: 25 minutes
Cook Time: 55 minutes
Servings: 8 to 10
3 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
¾ cup buttermilk
1 teaspoon vanilla extract
½ teaspoon almond extract
Zest and juice of one large lemon, divided
1. Preheat oven to 325°F. Grease a 12” cake or bunt pan, lightly coat with flour, tap out excess.
2. In a medium-sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl, combine butter and sugar, beating with an electric mixer at medium speed for one minute, or until light and creamy. Add eggs one at a time to the mixture, beating well after each addition.
4. Gradually add in portions of the dry mixture and buttermilk until batter is well mixed. Stir in vanilla extract, almond extract, finely chopped lemon zest and 3 tablespoons lemon juice. Mix just until combined.
5. Spread the batter evenly into your prepared cake pan and bake 55 to 60 minutes, or until a toothpick inserted into cake’s center comes out clean.
6. Let cool for 10 minutes, then remove from pan. Brush the warm cake liberally with Lemon Glaze.
7. Once coated, let cool completely on wire rack. Drizzle your cake with Lemon Glaze (instructions below) then serve with sweetened whipped cream.
½ cup granulated sugar
½ cup water Juice and peel of one large lemon (plus reserved juice and zest from cake batter)
1 cup powdered sugar
1. Combine sugar, water, lemon juice and peel in a medium saucepan and bring to a boil.
2. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove and discard lemon peel.
3. When your syrup is ready, place the cake and cooling rack on a rimmed baking sheet to simplify cleanup. With a large culinary brush, generously coat your warm cake with the syrup, letting it drip over the sides of the cake. Set aside 3 tablespoons syrup to prepare the Lemon Glaze.
4. To make your glaze, combine 1 cup powdered sugar and remaining lemon syrup in a medium-size bowl, then drizzle it over the cooled cake.