1 lb. shrimp
1/2 stick butter
Juice of 1/2 lemon
Black Redfish Magic Paul Perdohme
1 c. heavy cream
Spinach noodles

Peel shrimp. Coat with Redfish Magic and refrigerate 2 hours. Melt butter and saute shrimp for 2 minutes until pink. Sprinkle Redfish Magic and lemon juice to taste (a good lot). Saute 1 more minute. Remove shrimp from skillet. Add cream to skillet; turn to high and cook until thick. Remove from heat. Add shrimp. Serve over spinach noodles. Serves 2-4.