6tablespoonsLunds and Byerlys Garlic Parmesan Butter
2clovesMinced Garlic
1(16 ounce) bagLunds and Byerlys RawPeeled, Deveined, Tail on Shrimp, (26-30 count), thawed
1/4cupdry vermouth
2teaspoonsgrated lemon zest
sea salt and pepper to taste
2tablespoonsfresh minced parsley
3/4cupregular ricecooked
Instructions
In large skillet, melt butter over medium heat. Add garlic and simmer 1-2 minutes
Add shrimp, green onions, vermouth, lemon zest, salt and pepper. Cook until shrimp turn pink and are no longer opaque (1-2 minutes per side). Do not overcook.
Sprinkle parsley over shrimp and serve with hot rice.