1lb.thawed or fresh peeled and deveined shrimpwith or without tails
2tbs.ghee or butter
1 tbs.olive oil or avocado oil
3clovesgarlicminced
1tsp.red pepper flakesor less if sensitive to heat
½cup chicken stock
juice from 2 lemons
salt and pepper
chopped flat-leaf parsley for serving
lemon slicesfor serving
Instructions
Start by chopping garlic. Squeeze lemon juice into a measuring cup (should be close to 1/2 cup from 2 lemons). Add chicken stock into the same measuring cup and set aside.
In a skillet, warm 2 tbs. ghee or butter and 1 tbs. olive oil over medium heat. When hot, place shrimp into one layer in pan and season lightly with salt, pepper. After 1 minute, add in minced garlic and red pepper flakes.
After garlic has cooked for one minute, or when shrimp start to turn pink, flip over with tongs. Immediately add in the chicken stock/lemon juice to the pan. Let shrimp finish cooking in the buttery lemon sauce, then turn off heat to avoid overcooking. Serve alone or over starch, drizzling sauce over top!
Keyword diablo, garlic, one pan, scampi, shrimp, spicy