Cookie Bookie

Garlic Lemon Butter Shrimp

1 pound raw tail on shrimp
1/4 cup olive oil
1 1/2 lemons juiced, divided
5-6 cloves garlic minced
2 tablespoons fresh parsley chopped plus more for garnish
1 tablespoon flour
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
6 tablespoons salted butter

In a Ziploc bag mix together shrimp, olive oil, juice of 1 lemon, garlic, 1 tablespoon parsley, flour, cayenne pepper and pepper.  Toss well to combine, seal the bag place in the fridge for 30 minutes or up 24 hours.

Heat a large skillet over medium heat. Once pan is hot, use a slotted spoon to scoop the shrimp and garlic out of the marinade and into the hot skillet.  Season with salt and pepper. Saute the shrimp until pink, about 2-3 minutes per side. Remove the shrimp from the pan leaving the garlic in the skillet. Add the salted butter to the skillet. Cook the garlic in the butter until it begins to caramelize and turn golden brown. Remove from the heat and stir in remaining 1 tablespoon chopped parsley and the juice of 1/2 a lemon. Drizzle the warm garlic butter over the shrimp. Garnish with fresh chopped parsley and serve with remaining lemon sliced in wedges.


THM - S - Serve over cauliflower rice.