Step 1

Prepare a frying station with the butterflied shrimp, a bowl of flour, and a bowl with the beaten eggs and half of the parsley mixed in.

Step 2

Heat a large nonstick pan to a touch lower than medium heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter to the pan.

Step 3

Dry the shrimp off with paper towels then season the shrimp with salt and pepper on both sides. Dredge shrimp into the flour, shake off the excess, and dip into the eggwash then add to the pan. Do not crowd the pan! Work in batches. Use more oil/butter as required for subsequent batches. Fry the shrimp for 1-2 minutes per side, then place on paper towels or a wire rack to drain. Reserve 3 tablespoons of the dredging flour for use later on.

Step 4

Wipe the pan down and add 3 tablespoons of butter and the garlic and cook until fragrant (about 60 seconds). Next, add 3 tablespoons of flour to the pan and whisk over medium heat until smooth (about 30 seconds).

Step 5

Add in the white wine, turn the heat to high, and bring to a boil for 1 minute while whisking. Next, add the chicken stock and lemon juice and again bring to a boil for 1 minute while whisking. Turn the heat down to medium-low. Taste test the sauce and adjust salt and pepper to taste.

Step 6

Return the shrimp to the pan along with the lemon slices and gently coat the shrimp with the sauce. Heat through for 3-4 minutes while spooning the sauce over the shrimp.

Step 7

Stir in the remaining parsley before serving. Serve over rice, linguine, or with crusty bread. Enjoy!