Great traditional recipe, as well as butter-free variation if you need to avoid dairy! Serves 4
2 Tablespoons olive oil
4 Tablespoons butter (replace with 2/3 cup dry white wine if avoiding dairy)
28-32 large, raw jumbo shrimp (peeled and deveined)
4 large garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup broth or dry white wine
2 Tablespoons lemon juice (fresh)
1/4 cup fresh parsley, chopped
Heat olive oil and 2 tablespoons of butter in a large pan or skillet.
Add garlic and sauté until fragrant (about 1 minute).
Add the shrimp, some salt and pepper to taste and cook for 2 minutes on one side (until just beginning to turn pink), then flip.
Pour broth or wine and bring to a simmer for about 2 minutes or until wine reduces by about half and the shrimp is cooked through (be careful not to overcook the shrimp!).
Stir in the remaining butter, lemon juice and parsley and take off heat immediately.
Nutrition Info Per Serving: Calories 250.9 Total Fat 12.3 g Saturated Fat 2.3 g Polyunsaturated Fat 2.4 g Monounsaturated Fat 8.4 g Cholesterol 223.5 mg Sodium 1,101.9 mg Potassium 764.6 mg Total Carbohydrate 10.5 g Dietary Fiber 2.5 g Sugars 4.4 g Protein 25.9 g