Garlic Butter Shrimp

First, grab 1lb wild, peeled, & deveined shrimp. Carefully butterfly down the middle. Add to a bowl. Season with 1 tbsp olive or avocado oil, a couple pinches salt, fresh cracked pepper, 1 tsp paprika & 1/2 tsp garlic powder. Mix well.

Get a pan on medium-high heat. Drizzle 1 tbsp avocado or olive oil, then cook shrimp for about 90 seconds on the first side & about 60-90 seconds on the other. You don’t want to overcook shrimp - it becomes rubbery!

For the sauce, grab a sauce pan & bring to medium heat. Drizzle with 1 tsp avocado or olive oil, add in 4-5 finely minced garlic cloves, a small pinch salt, pepper, 1/4 tsp chili flakes (I used Aleppo pepper), 1/2 tsp oregano, & 1/2 tsp paprika. Mix well.

Turn to low heat, add in 2TBSP butter with 1TBSP dijon mustard and mix until butter melts (be patient, its worth it!). Continuously and gently stir.

Add in 2 more TBSP butter and melt, and another 2 more TBSP of butter after that and melt on low heat. Continuously stir.

Finally, add 1/3 cup of super finely chopped parsley, the zest and juice of 1 large lemon, and stir. Give it a taste, and adjust as needed.

Plate up the shrimp, top it with however much or little of the sauce as you’d like, & top with fresh parsley.

Serve over rice.