From Chow Bella Paleo
1 lb uncooked shrimp, de-veined and tail-on
1 1/2 tsp Primal Palate Seafood Seasoning
1 tbsp butter
2 tbsp olive oil
6 cloves garlic (2 minced, 4 grated)
1 large shallot, minced
pinch red chili flakes
Zest and juice of 1 large lemon
1 cup dry white wine (I used Chloe Chardonnay)
1 tbsp minced fresh parsley
1 tbsp minced fresh chives
1. Pat shrimp dry with paper towel; season with Seafood Seasoning.
2. In a large saute pan, heat butter and 1 tbsp of the oil over medium heat. Add the minced garlic and shallot and stir-fry until fragrant and slightly golden. Add shrimp and cook on both sides until opaque; set aside.
3. Add remaining tbsp of oil and the four cloves of garlic, lemon zest, and red pepper flakes. Cook quickly, about 30 seconds, then add wine to the pan. Scrape up any browned bits. Reduce over medium-high heat until liquid is slightly thickened. Season sauce to taste with fresh lemon juice. Return shrimp to pan and coat with sauce. Toss with parsley and chives, pour into a warmed serving dish, just like Red Lobster, and enjoy!