1 Tbl. Lemon Juice - fresh (juice form 1/2 a lemon)
Pinch Parsley
Put clarified butter in a hot sautÈ pan ( enough to coat pan only). Add shrimp and sautÈ until halfway cooked. Add garlic and toss a few times with shrimp. Add block butter with 1 1/2 ounce ice cream scoop. When butter melts and foams squeeze in the juice from the lemon and add parsley. Serve immediately.