Ingredients 2 tablespoons Extra Virgin Olive Oil 4 tablespoons unsalted grass-fed butter (you can also use ghee or additional olive oil, here) 1½ pounds medium wild-caught shrimp sea salt, to taste 1 tablespoon cracked black peppercorns (or coarsely ground black pepper) 4 cloves garlic, minced ¼ cup chicken or vegetable stock Juice and zest of 1 lemon, or more, to taste 2 tablespoons chopped fresh parsley leaves
Serve right away, garnished with parsley leaves and lemon wedges, if desired. Delicious over cooked zucchini noodles or cauliflower rice.Instructions Peel and devein the shrimp, leaving the last shell segment and the tail fin intact. Pat the shrimp dry with paper towels and lightly salt. Add 2 olive oil in a large skillet (I prefer cast iron) over medium-high heat.Add the shrimp to the pan. Cook until pink, about 3 minutes; take out of the pan and set aside.Add the minced garlic and peppercorns to the skillet, and cook, stirring frequently, until very aromatic, about 1 minute, but don’t allow the garlic to brown or burn. Add the chicken stock and lemon juice and lemon zest. Allow to cook and reduce by at around half. Add in the remaining butter (ghee or olive oil), 1 tablespoon at a time. Stir in the shrimp. Toss gently to combine. Serve right away, garnished with parsley leaves and lemon wedges, if desired. Delicious over cooked zucchini noodles or cauliflower rice.