8 slices of bacon cut into 1-inch pieces
3 tablespoons of salted butter divided
2 pounds of shrimp raw, peeled and deveined
2 small cloves of garlic minced
1 juice of lemon
2 tablespoons of parsley fresh, chopped
- In a nonstick Ultimum skillet, cook bacon over medium heat until crisp. Remove bacon from pan and set aside, leaving about 1 teaspoon of the bacon grease in the pan.
- Add 1 tablespoon of butter to the reserved bacon grease. Then, add garlic to the pan and cook until fragrant, about 1 minute. Add shrimp to the pan and cook until just opaque, about 3-4 minutes, flipping half-way through.
- Remove pan from heat, add remaining 2 tablespoons of butter, parsley, lemon juice and bacon and stir to coat. Serve immediately.