- 20 deveined, shelled with tails on large shrimp
- salt, pepper, cayenne pepper
- 2 tbsp room temperature butter
- 3 tbsp minced garlic
- 1 tbsp finely chopped parsley
- 1 tbsp honey
- 1 tbsp lemon juice
- 2 tbsp cooking oil
- grated parmesan cheese
- for serving toasted baguette slices and/or pasta
Defrost shrimp if needed and pat dry to remove excess water. Season with salt, pepper, and a touch of cayenne pepper if desired. Set aside.
Combine softened butter, minced garlic, and parsley in a bowl to form a creamy paste.
Add oil into a skillet on medium heat, followed by the shrimp. Cook until the shrimp turns pink in color, then add the prepared garlic-butter paste. Stir around and cook until the shrimp is evenly coasted with the sauce, about a minute or two.
Stir in honey and lemon juice, and remove from heat once everything is thoroughly combined. Garnish with freshly grated parmesan cheese and parsley, and serve warm with a side of toasted bread and/or pasta.