1/2 teaspoon red chili flakes
3 tablespoons lemon juice (freshly squeezed)
1/4 cup fresh parsley (chopped)
Instructions:
Cook the shrimp: Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shrimp to the pot and cook until the shrimp turn pink, 2 to 3 minutes.
With salt. Flip and cook for another 2 minutes.
Add garlic: Add garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Please don’t burn.
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