Serve with pasta or vegetables on the side.

• 2 pounds shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp ghee
• 3 garlic cloves, minced
• zest of 1 lemon
• 3 tbsp lemon juice
• 2 tbsp chopped parsley
• salt, black pepper to taste
• lemon wedges for serving (optional)

1. In a large pan heat the olive oil. Cook the shrimp in batches 2-3 minutes per side.
2. Remove the shrimp from the pan and tent with foil.
3. In the same pan add the ghee and garlic and cook, stirring frequently, until garlic is fragrant.
4. Add ¼ cup water, lemon zest, lemon juice and stir to combine.
5. Bring to a boil over high heat and cook until reduced by half.
6. Reduce the heat to low.
7. Return the shrimp to the pan and stir to coat.