Shrimp Scampi

In a bowl, season the peeled and deveined shrimp with salt and freshly cracked black pepper. Toss to coat.

Prepare your aromatics: zest one lemon, then cut it in half and juice it through a strainer into a separate bowl. Mince the garlic cloves and chop the fresh parsley.

Heat avocado oil in a large sauté pan over medium-high heat.

Add the seasoned shrimp to the hot pan. Let them sear for a couple of minutes until they begin to turn pink and get some color. Stir occasionally.

Add the minced garlic and stir continuously for about 30 seconds until fragrant.

Stir in the lemon zest, red pepper flakes, and another pinch of salt and pepper.

Deglaze the pan by pouring in the white wine and fresh lemon juice. Stir to combine, scraping any browned bits off the bottom of the pan.

Allow the liquid to reduce slightly for about a minute.

Add the cold, cubed butter to the pan. Stir vigorously and continuously to emulsify the butter, creating a creamy sauce.

Once the sauce is emulsified and has thickened, turn off the heat and stir in the chopped fresh parsley.

Plate the shrimp and pour the extra lemon butter sauce over the top to serve.