LEMON GARLIC BUTTER SHRIMP

LEMON GARLIC BUTTER SHRIMP ⅓ cup butter, divided 4 cloves garlic, minced (or 1 tablespoon) 1¾ pounds shrimp (or prawns), peeled and deveined, tails intact Kosher salt and freshly ground black pepper, to taste Juice of half a lemon (about 2 tablespoons -- add more if desired) 2 tablespoons water Fresh chopped parsley, to garnish Melt 2 tablespoon butter in a large skillet over medium-high heat. Add the garlic and cook until fragrant (about 1 minute). Fry shrimp and add salt and pepper, to your taste. Cook 2 minutes on one side, while stirring occasionally; then flip and cook 2 minutes on the other side, until JUST beginning to turn nice and pink. Add in the remaining butter, lemon juice and water. Cook, while stirring, until the butter melts and the shrimp have cooked through (do not over cook them). Take off heat. Taste test, and add more lemon juice, salt or pepper, if needed to suit YOUR tastes. Garnish with fresh chopped parsley and serve over rice or pasta.