You can’t judge a book by its cover. At first glance, Lemon Pepper seems ubiquitous. That is true for some Lemon Pepper blends, but not this one. A labor of love, we zest our own lemons, dry them to concentrate their flavor, and grind our own peppercorns for this blend. We add a few herbs and a touch of sea salt to bring it all together. The finished product is full and deep-flavored. This has become our all-purpose blend that we use on just about everything. Try it with seafood, poultry, beef or pork, with roasted potatoes or home fries. On just about any egg dish you can think up. You’ll experience Lemon Pepper in a whole new way. Try our Shrimp recipe, below.
Spices lose their potency once they are ground, or exposed to heat or light. We use whole spices for optimal flavor and grind them as needed, then package the blends in black rice paper bags to keep them away from light. Store the blends in a cool spot and use within 2-3 months.
GRILLED SHRIMP WITH LEMON PEPPER MAYONNAISE
1/2 cup mayonnaise, homemade if you are feeling adventurous!
1-2 tablespoons lemon juice to taste
2-3 teaspoons Lemon Pepper to taste
16 large shrimp
1 tablespoon olive oil
Place the mayonnaise in a small bowl and add lemon juice to taste. This will lighten the mayonnaise to a nice sauce consistency. Add Lemon Pepper and mix well. Set aside to allow the flavors to develop and blend.
Prepare your grill. Toss the shrimp with olive oil. Grill until shrimp are turning pink and done, about 2 minutes per side (timing depends on type of grill and heat of the fire or gas. Cook about 1-2 minutes per side). Transfer to plates and serve with the mayonnaise.
Lemon Pepper is the Bomb
Posted by Tom Watters on 4th Oct 2014
I am hooked on using the Lemon Pepper Blend in Caesar Salads. The fresh taste provides a very flavorful bite to the salad.
More sophisticated than other lemon peppers
Posted by Unknown on 20th May 2013
The fine grind on this lemon pepper means it has more flavor and a greater depth of flavor than other lemon peppers. Really happy I got this.