Ingredients
1 pound shrimp, peeled and deveined
6 tbsp butter, divided
1/2 rrsp kosher salt
1/2 tsp black pepper
5 garlic cloves, minced
1/2 cup chicken stock
0.5 tsp cayenne pepper
2 tbsp fresh squeezed lemon juice
2 tbsp parsley, minced
Instructions
Heat 2 tablespoons of butter in a large skillet over medium heat.
Add the shrimp to the skillet and sprinkle with salt, pepper and cayenne.
Cook, stirring occasionally, for 4-5 minutes or until shrimp is cooked through.
Remove shrimp to a plate and add the garlic to the skillet and cook, stirring constantly, for 30 seconds.
Add the chicken stock and whisk to combine. Simmer until stock has reduced by half about 5-10 minutes.
Add the remaining 4 tablespoons butter and lemon juice to the sauce. Stir to melt the butter and cook for 2 more minutes.
Remove from the heat and return the shrimp to the sauce. Sprinkle the parsley and stir.
