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Lemon Pepper at first was used primarily for fish-baked, broiled, grilled or fried. But it is equally good, and just as popular, on chicken. Sprinkle on 1-2 tsp. per pound, before breading if desired. Great for turkey or duck breast, pork roast, chops or cutlets, and all cuts of veal (especially stuffed, baked veal breast). It's the best spice possible for scrambled eggs and omelets, and a must for catfish. Hand-mixed from Organic: Black Peppercorns, salt, lemon peel, garlic, onion.

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The dried lemon pepper can be pulverized to allow the ingredients to spread more easily when you use it as a seasoning, or it can be left chunky, depending on personal taste. Lemon pepper seasoning can be used on a wide assortment of meats and vegetables, and some people also like to set it out at the table so that people can dress their own food with lemon pepper. This spice mixture pairs especially well with fish, pork, and summer vegetables like zucchini.

Basic lemon pepper is often made with black pepper, although peppercorns of different colors can be used as well. You can also add salt, dried herbs, or other seasonings, depending on personal choice. In all cases, store your home made lemon pepper in an airtight container to ensure that it stays fresh, and try to use it within six months to a year. If your lemon pepper starts to taste a little stale, you can toast it to revive it.

OUR FAVORITE LEMON PEPPER RECIPE!
Shrimp Lemon Pepper Linguini
INGREDIENTS (Nutrition)

* 1 (8 ounce) package linguine pasta
* 1 tablespoon olive oil
* 6 cloves garlic, minced
* 1/2 cup chicken broth
* 1/4 cup white wine
* 1 lemon, juiced
* 1/2 teaspoon lemon zest
* salt to taste
* 2 teaspoons freshly ground black pepper
* 1 pound fresh shrimp, peeled and deveined
* 1/4 cup butter
* 3 tablespoons chopped fresh parsley
* 1 tablespoon chopped fresh basil

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
2. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
3. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.