Lavender Orange Vanilla Shrimp

Lavender Orange Vanilla Shrimp

1 Tbs. butter or coconut oil
1 lb. baby shrimp, peeled and deveined
scant 1/8 tsp. vanilla extract
1/4 tsp. vanilla salt
1/4 tsp. ground pepper
1 tsp. dried orange peel
1 tsp. dried lavender
1 Tbs. Sorrento Orange Olive Oil

 

Melt the butter or coconut oil in a large skillet over low to medium heat. Add the shrimp, vanilla extract, salt, and pepper. 

 

Sauté until caramelized and the butter and shrimp “juice” have just about evaporated. Add the orange peel and lavender and cook just a moment or two more.

Drizzle with the Sorrento Orange Olive Oil just before serving, and a dash of extra vanilla salt and pepper.

 

As an extra bonus, serve with baby spinach leaves and a tablespoon or two of White Stilton with Orange.