Lemon Butter Sautéed Shrimp Recipe - Chelsea L Allard

Ingredients

• 12-16 ounces frozen 51-60/lb. wild shrimp peeled and deveined, thawed
• 1 large head cauliflower, rinsed, cut into florets
• 4 large yellow carrots, with skins, sliced to 1/8” rounds
• 2 tablespoons ghee or butter, divided
• 1 bunch green onions, chopped then rinsed
• ¾ teaspoon fine sea salt, divided
• ¾ cup fresh Italian parsley, rinsed and finely chopped (about 1/2 of one bunch)
• Juice from 1/2 of 1 lemon
• Fresh cracked black pepper to taste