Makes 4 Servings

4 teaspoons butter
1 shallot, chopped
3 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 pound large shrimp peeled, butterflied, and deveined
2 tablespoons chopped fresh flat-leaf parsley
Lemon wedges

1. Preheat the broiler. Melt the butter in a large non-stick skillet over medium heat, then add the shallot and garlic. Cook, stirring frequently, until golden, 4-5 minutes. Remove from the heat; stir in the lemon juice, salt, and pepper, Add the shrimp and toss to coat.

2. Spread the shrimp in a shallow flameproof baking dish large enough to hold the shrimp in a single layer. (I use a foil lined cookie sheet for easy clean up) Broil 3-4 inches from the heat, until the shrimp are just opaque in the center and lightly browned on the outside, about 3 minutes on each side. Sprinkle with the parsley and serve with lemon wedges.

(Optional Tip)
Butterflying the shrimp exposes more surface area of the seafood to absorb more flavours from the sauce. Hereís how you do it; Peel the shrimp. Then, using a paring knife, slice along the back from top to tail, cutting the shrimp almost, but not entirely, in half. With the blade of your knife, scrape out the vein and slightly flatten the shrimp. (If you shrimp is already deveined, you can just cut into the shrimp where the vein was, almost all the way through and flatten the shrimp. In my opinion, it really does make a difference butterflying the shrimp, so donít skip this part!)

Per serving (6 shrimp):
111 Calories,
5 g Fat,
3 g Saturated Fat,
145 mg Cholesterol,
448 mg Sodium,
2 g Carbohydrate,
15 g Protein,
38 mg Calcium

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