Sauteed Shrimp

Ingredients

• 1/2 cup all-purpose flour
• Sea salt and freshly ground black pepper
• 1 pound jumbo shrimp, peeled and deveined
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 2 shallots, finely chopped
• 1 lemon, juiced
• 1/2 cup chicken broth
• Chopped fresh flat-leaf parsley, for garnish

Directions

Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the seasoned flour to coat all sides.

Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm.

Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.