- 1 teaspoon oil
- 1 pound large shrimp, shell-on, split down back and deveined
- 1 cup heavy cream
- Juice of 2 lemons
- 2 tablespoons butter
- 2 tablespoons chopped parsley
- Salt and pepper
- Heat oil in a large sauté pan, add shrimp and toss and cook for 3 minutes. Add cream and lemon juice. Splash on as much Tabasco as you can handle. Allow to reduce on high for 5 minutes; watch carefully, it could overflow. Add butter and parsley. Season with salt and pepper. Serve it up.