Lemon Pepper Shrimp with Cauliflower Tortilla

Directions

• Lemon Pepper Shrimp
• Defrost shrimp and pat dry with paper towels.
• Combine shrimp, pepper, minced garlic, oregano, 2 tablespoons olive oil and lemon juice into a food storage bag and toss to coat. Marinate for at least thirty minutes (I usually marinate overnight).
• Heat oil in a large skillet over medium-high heat. Once the oil starts sizzling, add shrimp and cook until crisp & browned (about 2 minutes per side). Squeeze lemon juice over the shrimp once cooked for extra lemon flavor.
• Pair cauliflower tortilla with lemon pepper shrimp and toppings of your choice. I enjoyed these “tacos” with mild salsa and sour cream.
• Cauliflower Tortilla
  
• Preheat your oven to 375 F. Pulse the cauliflower until you get a texture finer than rice using a blender or a food processor. Steam the riced cauliflower over boiling water for 5 minutes then place in a dish towel or cheesecloth and squeeze out as much excess water as possible (once cool to touch).
• Transfer the cauliflower to a bowl. Add in the eggs, oregano, and paprika, and season to taste (feel free to add extra spices if needed). Using the mixture create 6 balls of equal size, and spread each ball out on a parchment-lined or lightly buttered baking sheet (see photos above).
• Bake in the oven for 8 to 10 minutes, flip and cook for another 5 minutes.