Submitted by: Melissa Pruitt
Prep Time: 5 Minutes
Cook Time: 10 Minutes
This is an amazing dish! Ready, set, ENJOY!
Measure out all your ingredients before you start and have them ready. There's no time to measure between steps. This really cooks fast. Peel and de-vein the shrimp. Mince the garlic. Chop the parsley. Tear 6 large Romaine lettuce leaves. Note: The butter should be cold. Cut it into 4 pieces.
Heat coconut oil in a skillet on the highest setting. Once you see the first glimmer of smoke off the oil, add shrimp (make sure they were patted dry beforehand). Stir fry, constantly moving the shrimp around. Sprinkle with sea salt to taste.
Once the shrimp has started to almost completely change color, add the garlic. Continue to stir fry constantly moving it around as to not burn the garlic.
Add the lemon juice, half of the parsley, and the cubed butter. As soon as the butter starts to melt, turn the heat down to simmer.
As the sauce thickens pull the shrimp out and serve over a bed of Romaine lettuce, or by itself. Add a little water to whatever sauce is left in the pan to thin it out. Pour the sauce over the shrimp.
Top dish with red pepper flakes, fresh Parmesan, and remaining parsley.