Ingredients

• 1 lb Large Shrimp (peeled and deveined)
• 4 tbsp Grass-fed Butter
• 1 tbsp Extra Virgin Olive Oil
• 4 cloves Fresh Garlic, minced
• 1/4 cup Dry White Wine (or Chicken Bone Broth)
• 1/2 Lemon, juiced and zested
• 1/4 tsp Red Pepper Flakes
• 4 cups Fresh Baby Spinach
• 2 tbsp Fresh Parsley, chopped
• Pink Himalayan Salt and Black Pepper to taste

The Method

1. Sizzle & Aromatics: In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. Once bubbling, toss in the minced garlic and red pepper flakes. Sauté for about 1 minute until the aroma fills your kitchen.
2. The Perfect Sear: Add the shrimp in a single layer. Season with salt and pepper. Cook for 2 minutes per side until they turn a beautiful opaque pink. Remove shrimp and set aside on a warm plate.
3. Deglaze & Emulsify: Pour the white wine (or broth) and lemon juice into the hot pan. Let it bubble and reduce by half. Whisk in the remaining 2 tablespoons of butter to create a silky, golden sauce.
4. The Green Finish: Add the baby spinach to the pan. Toss gently for 1-2 minutes until just wilted.
5. Combine: Return the shrimp to the pan. Toss everything together with fresh parsley and lemon zest. Serve immediately in warm bowls.