Ingredients:
- 1/3 cup butter, divided
- 4 cloves garlic, minced (or 1 tablespoon)
- 1 3/4 pounds (800 g) shrimp (or prawns), peeled and deveined, tails intact
- Kosher salt and freshly ground black pepper, to taste
- Juice of half a lemon (about 2 tablespoons, add more if desired)
- 2 tablespoons water
- Fresh chopped parsley, to garnish
Directions:
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add minced garlic and cook until fragrant, about 1 minute.
- Add shrimp to the skillet and season with salt and pepper to your taste. Cook for 2 minutes on one side, stirring occasionally. Then, flip and cook for an additional 2 minutes on the other side until they just begin to turn pink.
- Stir in the remaining butter, lemon juice, and water. Cook while stirring until the butter melts and the shrimp are cooked through (be careful not to overcook). Remove from heat. Taste and adjust seasoning with more lemon juice, salt, or pepper if desired.
- Garnish with fresh chopped parsley and serve over rice or pasta.
Enjoy this flavorful dish!
