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Grilled shrimp with lemon chive risotto


12 medium shrimps, cleaned and de-veined
1 lemon
3 tablespoons olive oil
2 tablespoons butter, divided use
1/2 cup onion
3 cloves garlics, minced
1 cup arborio rice
5 ounces white wine
1/2 teaspoon salt
3 cups low sodium chicken broth
fresh parsley, optional
1/4 teaspoon salt
dash black pepper
1/3 teaspoon cayenne pepper



Powerheat a grill pan over medium heat. Put 6 shrimps on each skewer and set on a plate. Sprinkle the  black pepper, red pepper flakes, lemon juice, salt and olive oil on both sides of the shrimp. Once the grill pan is hot, cook the shrimp on each side for  3 1/2 minutes (depends on shrimp size). Set aside.

Mix the olive and 2 tablespoon of the butter in a medium pot over  low heat. Add the onion and garlic and cook 5 minutes, until the onion is translucent. Dont burn the garlic.

Next, add the rice and cook while constantly stirring for 6 minutes, add the  white wine to the rice and stir while cooking until it has almost completely gone.

Once the wine evaporates, begin adding the chicken broth a 1 cup at a time while continuously stirring. After first cup, add 1 teaspoon chive. Before adding the last cup, taste the rice for doneness.

When the rice is ready to be served, turn off the heat and add the lemon juice. Stir until it melts. Place the shrimpes and rice on plates, sprinkle rest of the chive on it and serve the dish while its warm.


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