1/2 lb of medium shrimp, raw

1 shallot, finely diced

1 clove of garlic, finely chopped

1 lemon

Olive Oil

Parsley {fresh is better but dried totally works}

Salt + Pepper

Preparation

Peel and de-vein your shrimp.

In a pan get some olive oil heating {or Ghee} {I don’t recommend coconut oil here because it’ll over power your dish}. Put in your shallots and garlic, let that cook for just a few minutes, you don’t want a ton of color on it so just go slow..

Toss in your shrimp and let it start to cook, add in the juice of one whole lemon and sprinkle of parsley a dash of salt and some pepper.

When your shrimp are literally a few seconds from being done {Done = pretty in pink}, turn off your stove and move pan to a different burner. The heat from your pan will finish cooking them all the way through. That way you don’t have tough over done shrimp!

After it’s on your plate I like to drizzle with some oil and a few more cracks of pepper.