Shrimp Scampi

Course Main Course


  • 1 1/2 lb  frozen large uncooked peeled and deveined shrimp
  • 2 tbsp bon COOK Meyer Lemon Oil
  • 2 tsp bon COOK Fresh Dill and Lemon Herb Blend
  • Juice of 1 lemon
  • 1/2 tsp FRENCH PANTRY Sel Gris Sea Salt
  • A few grinds of black pepper


  •  Place frozen shrimp in Medium Be Save Container.  Use bon COOK Citrus Press to juice lemon.  Top shrimp with oil, herbs, lemon juice and salt & pepper.  Seal, shake or stir to coat evenly and place in refrigerator until ready to cook.
  • Preheat oven to 400°F degrees. Place shrimp in Deep Flexiflat (deep flexi is on your perforated baking sheet).   Bake 5-7 minutes, until shrimp is opaque and pink. Serve over pasta and sprinkle with parmesan cheese.
  • Alternate: Use the Mandoline to make Zucchini Noodles. (Set on small julienne, thickness of 2)  Steam in Large Round Mold, covered with Octagonal bonMAT for 3 minutes or until cooked.  Use in place of pasta.