Garlic Butter Shrimp with Cauliflower Rice

Peel and devein 2 pounds of shrimp, leaving tails on if desired. Pat dry with paper towels.

Mince 6 cloves of garlic and chop 1/4 cup of fresh parsley. Zest and juice 1 lemon.

Cut 2 medium heads of cauliflower into florets and pulse in a food processor until it resembles rice (work in batches if needed).

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for 5-6 minutes, stirring occasionally.

Add 1/4 cup of chicken broth to the cauliflower, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cover and cook for 3-4 minutes until tender. Remove from heat and set aside.

In a separate large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.

Add the shrimp to the skillet in a single layer and cook for 1-2 minutes per side until pink and opaque. Work in batches if necessary to avoid overcrowding. Remove shrimp and set aside.

In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Cook for 30 seconds until fragrant.

Add 1/4 teaspoon of red pepper flakes, lemon zest, and 2 tablespoons of lemon juice. Stir to combine.

Return the shrimp to the skillet and toss to coat in the garlic butter sauce. Cook for another minute.

Stir in most of the chopped parsley, reserving some for garnish.

Fluff the cauliflower rice with a fork and divide among 5 plates. Top with the garlic butter shrimp.

Garnish with remaining parsley and serve with lemon wedges if desired.