Gourmet Surf & Turf with Lamb Chops and Garlic Butter Shrimp

Shrimp:

1. In a skillet, melt the butter over medium heat. Once the butter is foaming, add the minced garlic and sauté for 30 seconds until fragrant but not browned.
2. Add the peeled and deveined shrimp in a single layer. Sprinkle with smoked paprika, salt, and lemon juice. Cook for 2–3 minutes per side, or until the shrimp turn pink, opaque, and lightly golden at the edges.
3. Spoon some of the garlicky butter over the shrimp as they cook for maximum flavor. Remove from heat as soon as they are fully cooked to prevent toughness.

Plate:

1. On a large white platter or individual serving plates, spoon a generous portion of the golden rice pilaf as a base. Flatten it slightly for even presentation.
2. Arrange the lamb chops attractively to one side and fan out the garlic butter shrimp on the other, allowing their vibrant color and sheen to stand out.
3. Garnish with fresh rosemary sprigs and a scattering of chopped parsley for color and freshness.

Serving Notes

This elegant surf & turf dish is best enjoyed immediately while warm, with the rice fluffy, the lamb juicy, and the shrimp bathed in warm garlic butter. It pairs wonderfully with a full-bodied red or crisp white wine, and a simple green salad or grilled vegetables on the side. Leftovers can be stored in separate containers and gently reheated to preserve texture and flavor.