Originally Posted by ironchef
The thing is, you don't really want to cook out the lemon juice or you'll lose the vibrancy. Add that near the end before you toss in the parsley. After that, taste, re-seaon, and repeat until you get the flavor you're looking for.
Yeah, in any dish, I usually add the lemon right when I turn the pan off and get the plates ready.
I'll play around some more. The hardest part is peeling the shrimp.....and I was never one to turn down a shrimp.