½ cup (1 stick) unsalted butter, cut into chunks
1 head garlic, cloves peeled and finely chopped
2 lbs Rock Harbour White Pacific Shrimp EZ Peel, thawed
Juice of 1 lemon
2 red finger chilies, halved lengthwise and thinly sliced
¼ cup (60 mL) finely chopped parsley
Good crusty bread to serve
Heat a large cast iron skillet over medium heat. Add butter and once melted let cook for 2 minutes. Stir in garlic and cook 1 minute longer. Increase heat to medium high and add shrimp to pan.
Cook shrimp for 5-6 minutes, stirring from time to time, until pink and cooked through. Remove from heat, sprinkle with lemon juice, chillies, and parsley. Give everything a stir and serve hot with bread on the side.
Serves 6 - 8