stick unsalted butter divided
pound medium shrimp, peeled and deveined
Kosher salt and pepper to taste
cloves of garlic minced
cup chicken stock
Juice of 1 lemon, or more to taste
Tbls. chopped fresh parsley
Melt 2 Tbsl butter in large skillet over medium heat. Add shrimp, salt and pepper to taste. Cook, stirring occasionally, until pink; about 2-3 minutes; set aside. Add garlic to skillet, and cook, stirring frequently until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil, reduce heat and simmer until reduced by half, about 1/2 minutes. Stir in remaining 6 Tbls. butter, 1 Tbls. at a time, unit melted and smooth. Stir in shrimp and gently toss to combine. Serve immediately, garnished with parsley leaves.