- 6 tbsp. butter
- 2 cloves garlic, crushed
- - grated zest of 1 lemon
- 1/3 cup chicken broth
- 2 tbsp. fresh squeezed lemon juice
- 1 lb. fresh shrimp (21-25 per lb.), peeled and deveined
- 2 tbsp. chopped fresh Italian parsley
In a large skillet, heat butter over medium heat. Stir in garlic and lemon zest; sauté 2 min. Add broth, lemon juice and shrimp. Continue cooking just until shrimp turns pink and opaque (about 2 min.). Sprinkle with parsley. Serve immediately over rice or pasta.