12 jumbo shrimp, peeled and devined
½ cup canola oil
10 cloves garlic
1 teaspoon Caravel Gourmet French Harvest Sea Salt
1 stick unsalted butter
1 large lemon, zested and juiced
Chopped fresh Italian parsley leaves for garnish

Put the shrimp in a large baking dish.
Combine the canola oil, garlic cloves and Caravel Gourmet French Harvest Sea Salt in a food processor and process until the garlic turns into a paste.
Pour this mixture over the shrimp and let them marinate for 30 minutes.
Strain the shrimp from the marinade.
Melt 1 tablespoon of the unsalted butter in a sauté pan on medium-high heat.
Cook the shrimp on both sides until they are just cooked through, about 2 minutes per side.
(They can be left slightly undercooked since they will cook longer in the butter sauce.)
Transfer the shrimp to a plate.
Melt the butter in a large sauté pan over medium heat.
Add the lemon zest & juice and cook for about 30 seconds.
Add the shrimp and cook, tossing once, for about 1 minute.
Finish with the parsley and adjust seasonings if necessary.