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Nutrition balance score
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Ingredients
2 servings
1 lbshrimp
jumbo, peeled and deveined
2 Tbspavocado oil
3 Tbspbutter
I like to use Kerrygold
⅓ cupdry white wine
1 tspworcestershire sauce
½ tsplemon zest
1 ½ Tbsplemon juice
freshly squeezed
2 clovesgarlic
grated
¼ cupfresh parsley
chopped
1 tspred pepper flakes
pink himalayan salt
to taste
Parmesan cheese
grated, Optional
Instructions
Step 1
Season shrimp with pink salt.
Step 2
Add 1 tbsp. of avocado oil to a hot skillet (medium-high heat)
Step 3
Drop shrimp into skillet and cook for 3 minutes on one side.
Step 4
Add 1 tbsp. of butter to skillet then turn the shrimp over, and cook on the other side for 3 minutes.
Step 5
When done, remove the shrimp and set it aside.
Step 6
For the sauce, add the remaining 2 tbsp. of butter and garlic to the skillet
Step 7
Next, add the wine and simmer until it has reduced by half.
Step 8
Once it has reduced, add Whrchetershire sauce, lemon zest, and lemon juice, and cook for 1 - 2 minutes.
Step 9
Return the shrimp to the skillet and cook for an additional 30 seconds.
Step 10
Transfer from the skillet to a serving dish.
Step 11
Top with Parmesan cheese, Optional
Step 12
Enjoy!












