20 Min

• 8 oz Peeled and Deveined Shrimp
• 1/2 cup Thinly Sliced Scallions
• 1 tsp Finely Minced Ginger
• 1 Tbsp Neutral Oil
• 1/2 tsp Soy Sauce
• 3/4 tsp Rice Wine Vinegar
• 1 Lemon, zested and juiced
• 1 Garlic Clove, minced
• 1 Tbsp Olive Oil
• Sea Salt & Freshly Cracked Black Pepper

Combine scallions, ginger, neutral oil, soy sauce, and vinegar in bowl. Season with sea salt; set aside. 

Place shrimp in bowl; add lemon zest, garlic, and 1 teaspoon olive oil; toss well to coat. Season with sea salt and pepper.

Heat large sauté pan over medium heat. Add 1 teaspoon olive oil, and heat until oil is hot but not smoking. Arrange shrimp in single layer, being careful not to overcrowd pan. Cook 45 to 60 seconds, until underside is golden brown. Flip and continue cooking 30 seconds, until other side is golden brown and shrimp is cooked through. Transfer to serving platter. Deglaze pan with lemon juice, stirring in any browned bits with wooden spoon; pour pan sauce over shrimp. Top with ginger scallion sauce and serve.