1 tablespoon butter
1 tablespoon minced garlic (about 2 garlic cloves)
¼ teaspoon red chili flakes
1 pound shrimp, 16 to 20 count, peeled, deveined, tail left on
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
Melt butter in a large nonstick frying pan over medium-high heat.
Add garlic and chili flakes, cook and stir for 1 minute.
Add shrimp, cook and stir until shrimp is pink and opaque, about 2 to 3 minutes.
Stir in parsley, plate and season with lemon juice.