3 cloves garlic 1 lemon 14 shrimp 2 scallions 1 T. chili flakes 4 cups chicken stock 1 cup Arborio rice 1/2 cup Parmesan 1/2 tsp. sugar 2 T. butter

Peel and finely chop garlic. Zest and halve lemon. Trim and thinly slice scallions, separating greens and whites. Place shrimp in bowl with half of garlic, half the zest, sugar, and a drizzle of olive oil. Add chili flakes to taste. Season with salt and pepper and toss to combine. Melt 1 T. butter in large, high sided skillet over medium high heat. Add scallion whites and remaining garlic. Cook until fragrant, about 1 minute. Add rice and cook, stirring, until grains are translucent, about 2 minutes. Add 1/2 cup stock to pan with rice, and stir until it is absorbed. Repeat with remaining stock, adding 1/2 cup at a time and stirring until absorbed, until rice is al dente and creamy, about 20 minutes. Turn off heat, season with salt and pepper. In a second skillet, heat a drizzle of olive oil over high heat. Add shrimp mixture and cook, flipping once or twice, until shrimp are opaque and slightly browned, 2 - 3 minutes. Add a squeeze of lemon and stir to coat. Into risotto, stir in parmesan, 1 T. butter, and a squeeze of lemon. Divide between bowls and top with shrimp, scallion greens, remaining lemon zest, and more chili flakes if desired.