Garlic butter shrimp

Thinly slice a lot of garlic, more or less depending on the amount of shrimp.

Melt equal parts butter and olive oil in a big skillet (or a big pot); add the sliced garlic and hot pepper flakes if using.

While the butter melts, toss the shrimp in all purpose seasoning so it adheres to the shrimp; set aside.

When the garlic looks good and the butter has gone a little darker, a little brown butter, add the shrimp; overcrowding does not matter, since nothing is being seared.

Cook about two minutes per side, for bigger shrimp.

Turn the heat up a little for the last 30 seconds.

Add very finely chopped parsley; no added salt, as the shrimp and seasoning are salty. Finish with the tiniest squeeze of lemon to cut the richness.

Let cool a couple of minutes before eating; serve with the sauce and crusty bread.