1/3 cup of butter
1 ½ to 2 pounds large shrimp, peeled and deveined
1-2 vak pak pouches (4-8 cloves) chopped or 1 diced vak pak pouch
1/3 cup chopped fresh parsley
2 ½ tablespoons of lemon juice.
Salt to taste
1. In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds.
2. Add the shrimp and garlic and sauté over medium heat, turn frequently until the shrimp just turn pink, 4 minutes.
3. Add the parsley, lemon juice, and salt, continue stiring.