Cowboy butter shrimp Ingredients Shrimp - [ ] 2pounds of shrimp - [ ] 1tsp salt - [ ] 1tsp black pepper - [ ] 1tsp garlic powder Cowboy Butter - [ ] 3/4 cup of butter - [ ] 3 garlic cloves minced or crushed - [ ] 1/2 of a shallot minced - [ ] 1/2 tbsp salt - [ ] 1/2 tbsp paprika - [ ] 1tsp garlic powder - [ ] 1tsp red pepper flakes - [ ] 1tsp Tony’s seasoning (optional) - [ ] 1/2tsp black pepper - [ ] 1/2tsp cayenne pepper - [ ] 1/2 tsp whole grain mustard (optional) - [ ] 1/2tsp Dijon mustard - [ ] 1 lemon- zested & juiced - [ ] 1/8th cup chopped parsley - [ ] 1/8th cup chopped chives Recipe - [ ] Peel and devein your shrimp, I like to butterfly mine but this is optional. Season the shrimp with salt, pepper, and garlic powder. - [ ] In a hot skillet cook your shrimp until they reach your desired doneness, for me this only takes about 2 minutes per side as shrimp cook pretty fast. - [ ] In a sauce pan melt 1/2 cup of butter and add your minced shallot and garlic. - [ ] Once fragrant add in your mustard(s), seasonings, lemon juice and zest, stir well and let simmer for 2 minutes. - [ ] Remove the pan from the heat and add the remaining 1/4 cup of butter, but make sure it is cold, this will give the cowboy butter more of a sauce consistency rather than leaving it loose and oily. *Season the sauce to taste, if you’d like it spicier add more red pepper flakes, if you’d like it saltier add more salt, etc… my measurements are to my preference I highly encourage you to adjust them if you decide that they don’t quite meet your desires.* - [ ] Add in your chopped parsley and chives and stir until the cold butter has melted into the sauce. - [ ] Pour some of the cowboy butter over the shrimp in the hot skillet and make sure they’re all well coated. - [ ] Plate your shrimp and drizzle on as much cowboy butter as you’d like, squeeze on some fresh lemon juice and garnish with some chopped parsley. - [ ] Enjoy!!! #cowboybutter #shrimp