1poundshrimp, de-veined, shelled, tail-on, thawed and patted dry (size 16-20)
1/2teaspooncoarse ground black pepper
1tablespoonfresh lemon juice (from ½ lemon)
1teaspoonlemon zest (from 1 lemon)
Chopped fresh parsley
Toss shrimp with salt and pepper. Prepare the rest of the ingredients, making sure they are ready to put in the pan when you flip the shrimp.
In a large skillet, heat oil over medium-high heat. When pan is hot, add shrimp in a single layer.
Cook for 1-2 minutes, quickly flip, and add garlic, lemon juice, butter, and lemon zest. Cook for 1-2 more minutes or until shrimp is cooked through. Cooking time will vary depending on size of shrimp used. Shrimp should be firm, pink, and curled slightly.
Serve immediately, garnished with parsley.
Lemon pepper shrimp is best served immediately. Refrigerate leftover shrimp for up to three days. Reheat gently in the microwave.