Ingredients: • 8 tablespoons (1 stick) unsalted butter, divided • 1 1/2 pounds medium shrimp, peeled and deveined • Kosher salt and freshly ground black pepper, to taste • 5 cloves garlic, minced • 1/4 cup chicken stock • Juice of 1 lemon, or more, to taste • 2 tablespoons chopped fresh parsley leaves

Directions: 1. Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. 2. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth. 3. Stir in shrimp and gently toss to combine. 4. Serve immediately, garnished with parsley leaves, if desired.