Ingredients

2 lbs shrimp - peeled, deveined, cleaned and dried
2-3 garlic cloves, minced
1 Tbsp Rosemary, minced
1/4 cup Parsley, minced
1/4 cup Parsley, minced (for garnish)
1-2 tsp Crushed Red Pepper (to taste)
1/4 cup Capers
1/4 cup olive oil
Zest of one lemon
Salt and Pepper to taste
2 Tbsp butter
Juice of one lemon

Instructions

Toss the shrimp with the garlic, rosemary, parsley, crushed red pepper, capers, olive oil, lemon zest and salt and pepper. Cover and refrigerate for 4 hours or overnight.

Heat butter until foaming in a large skillet, add the shrimp and saute until cooked about 5 minutes. Pour into your serving bowl, toss with lemon juice and garnish with parsley. Can be served hot of the stove or at room temperature.

Serves 4-6 as an appetizer.