1 1/2 tbs olive oil
1 lb shrimp, peeled and deveined
Salt to taste
6 cloves garlic, minced
1/4 tsp red pepper flakes
3tbs lemon juice
2 tbs butter cut into 4 equal pieces
1/3 cup chopped parsley
I tsp water

1 1/2 tbs olive oil 1 lb shrimp, peeled and deveined 6 cloves garlic, minced 1/4 tsp red pepper flakes 3 tbs lemon juice 2 tbs butter cut into 4 equal pieces 1/3 cup chopped parsley

Heat olive oil in heavy skillet over high heat. Place shrimp in an even layer on bottom of skillet and cook for 1 minute without stirring. Season shrimp with salt and pepper and stir until shrimp begin to turn pink, about 1 minute more. Add garlic and pepper flakes, cook and stir for about 1 minute. Stir in lemon juice, 1 piece of butter and 1/2 the parsley; cook until the butter has melted, about 1 minute. Reduce heat to low and stir in remaining butter. Cook and stir until the butter has melted, the sauce is thick, about 2-3 minutes. Remove shrimp. Continue to cook butter sauce for 2 minutes adding water if too thick. Serve shrimp topped with pan sauce and remaining parsley.