1 tbsp olive oil
1/2 onion chopped (about 1 cup)
2 cloves garlic, minced
2 bell peppers, chopped
1 1/2 lb. shrimp, peeled and deveined
1 tbsp lemon juice
1 tbsp chopped parsley
Jacoub’s Cajun Spice
1. In a large skillet, heat about ½ tbsp olive oil over medium. Add onion and bell peppers and sauté until tender, about 5 minutes. Stir in garlic and cook for 1 minute more. Transfer vegetables to a bowl.
2. Add remaining olive oil to the pan. Add shrimp in a single layer and season with Jacoub’s Cajun Spice. Cook until no longer pink, about 1-2 minutes per side.
3. Add vegetables and lemon juice and toss until combined. Garnish with chopped parsley.
Leave the chicken breasts to rest for 5-10 after cooking to lock in the amazing juices and tenderness you’re after.