檸檬胡椒鹽lemon pepper，是我料理海鮮時滿常用的調味料。

它的主要原料有碎胡椒跟檸檬皮細屑lemon zest，

屬於比較重口味的調味料。

http://en.wikipedia.org/wiki/Lemon_pepper

醃蝦材料（spice rub)：

中型蝦 20 medium shrimps 

檸檬胡椒粉 1 teaspoon lemon pepper

甜辣椒粉 1 tablespoon sweet paprika

蒜頭粉 1 tablespoon garlic powder

辣椒片 1/4 teaspoon chili flakes

橄欖油 olive oil 2 tablespoon.

蒜頭 garlic 3 cloves, minced.

pasta:(for 3 serving)

義大利扁麵 linguine 2/3 package.

磨菇some mushrooms, sliced.

紅洋蔥 red onion 1/4, chopped.

鹽巴、胡椒適量 salt and pepper to taste

做法：

1)將甜辣椒粉、蒜頭粉、辣椒片、檸檬鹽在小碗中混合好。

Mix sweet paprika, garlic powder, chili flakes and lemon pepper in a bowl.

2)將蝦子放入，用手拌均勻。

Coat shrimps with the spice rub.

3)先開始煮麵，今次用的是扁麵。（Linguine，煮麵時間、方法不另加說明。)

In the meantime, prepare the pasta.

4)炒鍋中加入一大匙橄欖油，放入新鮮蒜片，爆香。

In a wok add 1 tablespoon oilve oil and garlic, cook in medium heat.

Don't burn it.

5)爆香後，將蝦子放入，拌炒約三分鐘，

蝦子很容易熟，不要將蝦子煮老了。

Put in the shrimps and stir well for about 3 minutes.

Watch carefully, do not over cook your shrimps.

6)另起一鍋，將蘑菇及紅洋蔥用橄欖油炒香，拌入扁麵，稍微調味。

Use the other pan to stir fry red onion, mushrooms with salt and pepper,

add in pasta and stir well.

7)起鍋，裝盤。

將檸檬胡椒鹽蝦擺在煮好的麵上，撒上新鮮的羅勒。

Place the shrimps on the top of the pasta, sprinkle with some fresh basil.