Garlic Butter Shrimp

Instructions:

1. Cook the shrimp: Heat the olive oil and 2 tablespoons of the butter to a large skillet, over medium high heat. Add the shrimp to the skillet and cook for 2 to 3 minutes until the shrimp turns pink.
2. Season with salt. Flip over and cook for another 2 minutes.
3. Add garlic: Add the garlic and red pepper flakes and cook for about 30 seconds or until aromatic. Do not burn.
4. Finish the shrimp: Stir in the remaining butter, lemon juice and parsley. Turn off the heat. Serve immediately.

Equipment:

• 12-inch Cast Iron Skillet
• When buying fresh shrimp, it should not have a fishy smell.
• Fresh shrimp, like other seafood, should smell clean, like saltwater, or the sea.
• Press the body of the shrimp with your finger. If your finger leaves an indentation, that shrimp isn’t fresh.
• Never thaw shrimp on the counter as this can be dangerous, always thaw it in the refrigerator.
• Freshly cooked shrimp is really at it’s best when served immediately, but is perfectly fine in the fridge for up to 2-3 days in an airtight container.
• Allow cooked shrimp to cool completely before placing in airtight freezer bags or containers, and store up to 3-4 months.
• When ready to use, take them directly from the freezer to your pan for reheating.