Garlic Butter Shrimp

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  Shrimp(227g)
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  Garlic(120g)
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  Lemon
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  Butter(30g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  ⅛ tsp salt ($0.01)
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  ⅛ Tsp Black Pepper (Freshly Cracked, $0.01)
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  Parsley, Fresh(5g)

Instructions

1. 1If the shrimp is frozen, place it in a colander and run cool water over it for 2–3 minutes until thawed. Remove shells and tails if present, then pat the shrimp dry with paper towels.
2. 2Mince the garlic and squeeze juice from the lemon into a small bowl; set both aside. Chop the parsley and set aside.
3. 3Add the butter and olive oil to a large skillet and heat over medium heat for 2–3 minutes until the butter is melted and foaming.
4. 4Add the shrimp to the skillet in a single layer and cook for 1–3 minutes on the first side until the underside turns pink and opaque, then flip and cook for 1–3 minutes on the second side until the shrimp is firm and completely opaque throughout.
5. 5Add the minced garlic and lemon juice to the skillet and sauté for 1 minute over medium heat, stirring constantly, until the garlic is fragrant and no longer raw.
6. 6Season with salt and black pepper to taste, then toss in the chopped parsley to combine.
7. 7Divide the garlic butter shrimp evenly into 2 airtight containers while hot, allowing to cool to room temperature before sealing.
8. 8Store in the refrigerator for up to 3 days; reheat gently in a skillet over medium-low heat for 2–3 minutes, stirring occasionally, until warmed through.