- 3 tablespoons butter or margarine, divided
- 1 medium onion, halved and thinly sliced
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound medium shrimp, peeled and deveined
- 2 cloves garlic, finely chopped
- 1/4 cup lemon juice
Melt 2 tablespoons butter or margarine over medium-high heat in a large non stick skillet. Add onion, salt and pepper; cook for 5 minutes, stirring occasionally.
Add shrimp and garlic, cook for an additional 7 minutes or until shrimp is cooked throughout and pink in color, stirring occasionally. Stir in dried cranberries, lemon juice and remaining 1 tablespoon butter; heat through. Serve with linguine or rice.
Makes 4 servings.