1 Pound Large Shrimp, peeled & deveined To Taste Kosher Salt To Taste Ground Black Pepper 1 Tablespoon Cajun seasoning 2 Tablespoons Unsalted Butter, divided 1 Tablespoon Minced Garlic 1 Lemon , zested and juiced 2 Tablespoons Chopped Fresh Parsley (Optional) (For garnish) Rice 3 Tablespoons Unsalted Butter, divided 1 Cup Chopped Onion 1/3 Cup Chopped Celery 1/3 Cup Chopped Green Bell Pepper 1 Tablespoon Minced Garlic To taste Kosher Salt 1 Cup Long Grain White Rice 1 teaspoon Cajun seasoning 1 1/2 Cups Chicken broth (Can substitute water or shrimp stock)

Prepare the rice. In a pot over medium heat, add butter, onion, celery, bell pepper, and garlic. Cook the vegetables, stirring often, until softened but not browned, about 5 minutes. Add the Cajun seasoning and rice, stir to coat. Cook the rice until lightly toasted, about 2-3 minutes. Once the rice is lightly toasted, stir in the chicken broth. Bring the mixture to a simmer, cover, and allow the rice to cook for 10-12 minutes. Once all the liquid has been absorbed and the rice is cooked through, use a fork to fluff the rice. Set aside and keep rice warm while cooking the shrimp.
Season the shrimp with Cajun seasoning, salt, and pepper. Add 2 tablespoons of butter to a large pan over medium heat. Add the shrimp and cook until browned and mostly cooked through, about 3-4 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Turn off the heat and add lemon zest, lemon juice, and remaining tablespoon of butter. Garnish shrimp with chopped parsley, if using, and toss to combine.
Serve shrimp over prepared rice.