Chef Akin Kazanciogly celebrates his roots at Isabellas Pizzeria. The Northshore chef joined us in Kit Wohl's Cookbook studio with Katie Steiner and Chris Franklin. He made his versatile Mediterranean Shrimp, which can be served over pasta or salad.


Serves 4

1/2 cup olive cup

1 pound shrimp, cleaned

3 tbs fresh garlic, chopped

1/2 cup parsley, chopped

1/2 cup chopped green onions

lemon zest

Juice of three lemons

Salt and pepper to taste

Preheat the saute pan with olive oil, add shrimp, garlic, green onions, parsley and lemon zest.

Saute until the shrimp is pink, about two or three minutes and add lemon juice. Serve over noodles or greens.