Ingredients
- 1/4 cup of Unsalted Grassland Butter
- 21 oz of extra large peeled and cleaned shrimp
- 4 minced garlic cloves
- 1/2 cup of light chicken stock
- 2 lemons juiced
- 1/2 teaspoon of salt
- 1 dash of ground black pepper
- 1/4 cup of fresh finely chopped parsley
Instructions
- Melt butter in saute pan over medium-low heat.
- Add garlic, salt, and pepper. Cook about 2-3 minutes until garlic becomes fragrant.
- Add chicken stock and lemon juice and bring to simmer. Add shrimp and stir.
- Cover and let the shrimp cook until they are completely pink, about 3-5 minutes.
- Sprinkle with fresh parsley. Garnish with lemon slices.
- If desired serve with pasta or rice.
