6 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
1½ pounds medium wild-caught shrimp
sea salt, to taste
1 tablespoon cracked black peppercorns (or coarsely ground black pepper)
4 cloves garlic, minced
¼ cup chicken or vegetable stock
Juice and zest of 1 lemon, or more, to taste
2 tablespoons chopped fresh parsley leaves
Peel and devein the shrimp, leaving the last shell segment and the tail fin intact. Pat the shrimp dry with paper towels and lightly salt.
Add 2 Terra Delyssa Organic Extra Virgin Olive Oil in a large skillet over medium-high heat.
Add the shrimp to the pan. Cook until pink, about 3 minutes; take out of the pan and set aside.
Add the minced garlic and peppercorns to the skillet, and cook, stirring frequently, until very aromatic, about 1 minute, but don’t allow the garlic to brown or burn. Add the chicken stock and lemon juice and lemon zest. Allow to cook and reduce by at around half. Add in the remaining Terra Delyssa Organic Extra Virgin Olive Oil, 1 tablespoon at a time. Stir in the shrimp. Toss gently to combine.
Serve right away, garnished with parsley leaves and lemon wedges, if desired. Delicious over zucchini noodles or cauliflower rice.