Step 1

Whisk the wine and the FreeFod Garlic Replacer together in measuring cup until solids dissolve; set aside.

Step 2

Melt butter and oil in a large skillet over low-medium heat then whisk in salt, black pepper to taste and the red pepper, if using, and sauté for a few seconds. Add the wine, bring to a simmer and cook for about 2 minutes or until it reduces by almost half.

Step 3

Add shrimp and toss around “just” until they turn pink, which will only take a minute, or two or three, depending on their size. Do NOT overcook or you will be left with garlicky, rubbery, chewy shrimp. I usually stop short about 30-seconds of being fully cooked, as there is residual pan heat. Remove from heat, squeeze lemon juice over, sprinkle with parsley and toss again, then get them on a warmed plate and serve with slices of low FODMAP baguette for sopping up the sauce.