Place the Lobster Oil in a skillet over medium-low heat; allow it to warm but do not bring to a boil—the oil’s flavour is delicate.
Put the shrimp in the oil and cook 3 minutes, or until they turn pink. Add pepper, basil and lime juice. Heat and serve. Makes 4 servings.

Tip: when the shrimp are fully cooked, take them out of the sauce and set aside. Continue to cook the sauce for 3-4 minutes to reduce; this will concentrate and enhance the flavour. Then warm up the shrimp and serve with this reduction.
This recipe is also good using lobster tail and fish fillets in place of shrimp.