Mediterranean Shrimp in Butter-Lemon Sauce with Cherry Tomatoes and Capers

Finely chop the 20 gr Shallot, mince the 1 ³/₄ cloves Garlic, halve the 75 gr Cherry Tomatoes, and chop the 5 gr Parsley.

Peel and devein the 200 gr Shrimp, pat them dry with a paper towel, and season with ¹/₂ tsp Sea Salt and ¹/₂ tsp Black Pepper - Powder.

Heat the 1 tbsp Olive oil extra virgin and 12 gr Butter in a large skillet over medium-high heat.

Add the seasoned shrimp to the skillet and sear for 2 minutes per side until pink, then transfer them to a plate.

In the same skillet, sauté the chopped shallot and minced garlic for 2 minutes until translucent and fragrant.

Toss in the halved cherry tomatoes and 15 gr Capers, cooking for 3 minutes until the tomatoes begin to soften.

Pour in the 1 tbsp Lemon Juice to deglaze the pan, simmer for 1 minute, then reduce the heat to low and whisk in 28 gr Butter, ¹/₄ tsp Sea Salt, and ¹/₂ tsp Black Pepper - Powder to create a glossy sauce.

Return the shrimp to the skillet, toss gently to coat with the sauce, and garnish with the chopped parsley before serving.