4tablespoonsunsalted grass-fed butter, you can also use ghee or additional olive oil, here
1 ½poundsmedium wild-caught shrimp
sea salt, to taste
1tablespooncracked black peppercorns, or coarsely ground black pepper
4clovesgarlic, minced
¼cupchicken or vegetable stock
Juice and zest of 1 lemon, or more, to taste
2tablespoonschopped fresh parsley leaves
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.
Notes
Swap out the lemon juice for 1/4 cup white wine to mix it up.