Ingredients:
1 Spaghetti Squash
Sautéed Shrimp:
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30 shrimp
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Garlic Salt
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Thyme
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Cayenne Pepper
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Coriander
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Sage
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Black pepper
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1 Tbsp - Olive Oil
Tangy Lemon Sauce:
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2 Tbsp - Cooking Butter
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4 Cloves - Fresh Garlic
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Rosemary
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Garlic Salt
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Basil
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Oregano
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¼ Cup - Lemon Juice (add more to increase tanginess – add to taste)
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1 Tsp - Capers
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1 Cup - Plain Greek Yogurt (add more to taste)
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1 Tsp - Honey (optional)
Directions:
<Click Here> For Spaghetti Squash Recipe
Sautéed Shrimp:
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Thoroughly clean, devein and drain the shrimp.
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Once fully drained season the shrimp with garlic salt, thyme, cayenne pepper, coriander, sage, and black pepper.
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Drizzle olive oil over the shrimp and mix well.
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Pre-heat a large skillet. Place seasoned shrimp in the hot pan (use medium heat) and allow cooking for 3 to 5 minutes. Be careful not to overcook or undercook the shrimp.
Tangy Lemon Sauce:
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In a small pot melt 2 tablespoons of butter.
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Mince 4 cloves of garlic and add to the melted butter.
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Add the rosemary, garlic salt, basil, and oregano.
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Allow cooking long enough for flavours to fuse (be careful not to burn the butter).
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Add the lemon juice and capers, stir the ingredient well.
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Turn down heat to low and allow for sauce to cool (do not add yoghurt to sauce while it’s hot, otherwise, the sauce will break)
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Slowly add the Greek yoghurt and stir constantly.
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The next couple of steps should be based on your preference of flavour:
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If the sauce is too tangy add a little bit of honey.
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Control the intensity of the flavour with the yoghurt. The more yoghurt, the more sauce, however, that will make it less tangy.
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When done place the sauce over the shrimp, serve and enjoy!
Note: It is best to use ALL the sauce when it’s freshly made. If you try to save this sauce for later, when you heat it up the sauce will break.
