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Impress someone with this quick and easy recipe that will help you create a gourmet meal without much work.

This tasty shrimp dish can be served by itself, scampi-style with lemon wedges, on top of pasta, or placed in a crusty bread roll for a po’ boy sandwich! The spiciness of this dish helps to mask the cannabis flavor.

Ingredients

  • 3 lbs raw shrimp, shelled and de-veined
  • 6 tablespoons cannabis-butter
  • 2 teaspoons garlic, minced
  • 1½ teaspoons dried oregano
  • 2 teaspoons dried basil
  • 2 teaspoons dried thyme
  • 2 teaspoons cayenne pepper
  • 1/2 teaspoons crushed red pepper flakes
  • salt to taste
  • black pepper to taste
  • 1/2 cup of your favorite beer- at room temperature
  • 1 lemon sliced into wedges (optional)

Directions

  1. Combine cannabis-butter, garlic and crushed red pepper flakes in sauté pan, and melt over low-medium heat. It is very important not to burn the butter or the garlic, so heat slowly and stir often.
  2. As soon as cannabis-butter is melted, add garlic to the pan, and allow garlic to cook briefly, just until you are able to smell the garlic. Remove garlic from cannabis-butter with slotted spoon before it browns, and set it aside to add back to the pan later.
  3. Add shrimp to the butter mixture, and stir until every shrimp has been coated with cannabis-butter.
  4. Add oregano, basil, thyme, cayenne, salt and pepper, and coat thoroughly.
  5. Stir constantly, until shrimp are almost completely cooked and pink.
  6. Add garlic back to the pan, and continue to cook for another 1-2 minutes until shrimp are fully cooked.
  7. Pour beer into the pan, stir and simmer for about 1 minute.
  8. Remove pan from heat, and serve! ENJOY!

Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.

Serves: 4-6

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