• 1 lb extra large shrimp peeled, deveined, and thawed (455g) • ½ teaspoon table salt • ¼ teaspoon ground black pepper • 3 Tablespoons unsalted butter (42g) • ½ cup finely chopped yellow onion about half a medium-sized onion (70g) • 1 ½ Tbsp freshly minced garlic • ½ cup chicken stock or white wine (118ml) • 2 Tablespoons lemon juice freshly squeezed preferred • ⅛ teaspoon crushed red pepper optional • 2 Tablespoons finely chopped parsley • Additional salt and freshly ground black pepper to taste

Pat shrimp dry and season all over with salt and pepper. Set aside.

Melt 3 Tablespoons of butter in a large skillet over medium-high heat, stirring occasionally until the butter is just beginning to turn golden brown. 

Add onion and cook until softened and translucent (about 3-5 minutes).

Add garlic and cook until fragrant (about 30 seconds).

Add shrimp in an even layer and allow to cook for 1-2 minutes.

Flip shrimp and drizzle chicken stock or wine into pan.

Scrape the bottom of the pan as needed to scrape up any browned bits that may be on the pan (lots of flavor in these!).

Cook until the stock/wine has reduced by half then add lemon juice, crushed red pepper, parsley, and additional salt and pepper to taste. 

Serve immediately. This dish is excellent served on its own with a side salad or over pasta, rice, or cauliflower rice. Enjoy!