1/2 pound medium sized peeled and de-vined shrimp
2 tablespoons Extra Virgin Olive Oil
1/2 tablespoon Lemon Balsamic Vinegar
1/2 tablespoon garlic powder
1/4 teaspoon salt
1/2 teaspoon chili powder
1 tablespoon Extra Virgin Olive Oil
1 Lemon cut into wedges
Add 2 tablespoons Extra Virgin Olive Oil, Balsamic Vinegar, garlic powder, salt, and chili powder in a mixing bowl.
Add shrimp to a bag and add mixture. Let marinade unto 24 hours in the refrigerator.
Heat 12″ skillet to medium-high heat. Sear shrimp for 2 minutes on each side. They will be done when they are pink all the way through.
Squeeze lemon wedges over shrimp. (Optional)
1 lb. sage sausage
1 stalk celery, chopped
1 large onion, diced
1 ½ cup butter
Salt and pepper
½ tsp. ground thyme
½ tsp. poultry seasoning
½ tsp. ground sage
1 ½ loaves white bread, torn into small pieces
Credit Jeff Rodgers http://theculinaryfanatic.com/