RECIPE:
4garlic cloves, 2 grated, 2 thinly sliced
1teaspoon kosher salt
3tablespoons olive oil, divided
1pound large shrimp, peeled, deveined
teaspoon red pepper flakes(optional)
2tablespoon fresh lemon juice
1/4 cup (½ stick) unsalted butter
3tablespoons chopped parsley
Warm crusty bread (for serving)
Preparation

Step 1
Season shrimp with cavender Greek seasoning, old school shake(or your choice of seasoning)

Step 2
Heat  2 Tbsp. oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. 
Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. Add sliced garlic a to skillet and cook, tossing, until fragrant, about 1 minute. Add lemon juice and cook, stirring 
occasionally, until reduced by half, about 2 minutes. Add butter and cook, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes more.

Step 3
Scrape shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Transfer to a platter, top with parsley, and serve with 
pasta(of you choice) and crusty bread

My choice of pasta is linguine or fettucine