Chef Paul Mattison's dish features fresh shrimp and local Florida lemons for a zesty, light seafood dish.

Ingredients:
3 oz. olive oil
1/2 cup onion
2 oz. white wine
3 oz. butter
2 tablespoons each of Meyer’s lemon juice and zest
2 cups rice
6 cups shrimp broth
3 oz. Parmesan
1/2 bunch parsley
1 lb. baby shrimp

Preparation:
Sauté onion in olive oil.
Deglaze with white wine.
Add rice, broth and herbs.
Simmer while slowly adding broth until rice is soft.
Stir in butter, zest and Parmesan.
Add sauteed shrimp (deglazed with dry sherry).
Season with salt and pepper to taste.
Serve immediately.