Shrimp: 2 tablespoons of butter melted in pan. Full teaspoon of pepper, parsley, thyme and garlic powder. Cook at medium high temperature until shrimp turn pink. Should be a couple of minutes. Squeeze half a lemon or lime of the hot shrimp. Set aside.

Potatoes: nuke for about 6 minutes, depending upon size, until a knife slide in and out with ease. Squeeze them through a ricer. Add a good sprinkle of garlic and 2 tablespoons of butter. Mix thoroughly .

This entire process took, without rushing, about fifteen minutes prepare from start to finish. Enjoy.

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Categories: Metro Gourmet

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