- Maria D.
If frozen, thaw 20 shrimp and pat dry with paper towel.
Mince 4 cloves of garlic, chop 1 tbsp. parsley and zest 1 lemon. Set aside.
Melt 1 oz. butter in a sauté pan. Add shrimp. Sprinkle with ½ tsp. Italian seasoning and ½ tsp. lemon pepper. Sauté for 2 minutes on one side.
Add 1 more oz. of butter to the pan with minced garlic and lemon zest on one side of the pan. Flip and sauté shrimp for another 2-3 minutes while garlic and lemon sauté.
Turn off heat, juice 1 lemon over the shrimp. Mix garlic and shrimp together. Remove and pour butter and lemon over the shrimp.
Serve topped with chopped parsley.