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1 pound medium shrimp, peeled and deveined
1½ teaspoon Essence
¼ teaspoon salt
1 tablespoon olive oil
2 tablespoons unsalted butter
2 teaspoons rough chopped garlic
6 tablespoons shrimp or chicken stock
2 tablespoons lemon juice
1 teaspoon chopped fresh parsley

1. Season the shrimp with the Essence and salt and set aside.
2. Heat the sizzle pan over medium-high heat and add the olive oil.
3. When the oil is hot, add the butter and garlic to the pan, once the butter is nearly melted, about 20 seconds, add the shrimp to the pan and cook, stirring occasionally until the shrimp are cooked through, about 3 minutes.
4. Add the stock, lemon juice and parsley and cook an additional 30 seconds. Remove from the heat and place the sizzle pan on the wooden trivet.
5. Serve with cooked pasta, steamed white rice or grits.