Thaw shrimp under running water in a colander. Remove any peels and tails.
Heat olive oil in flat pan on high heat till oil shimmers. Add shrimp in an even layer and cook 1 minute. Then turn and toss, cook for another minute till shrimp start turning pink.
Stir in 1 Tablespoon butter, pepper, and garlic. Add half the parsley. Cook until butter is fully melted.
Turn heat to low. Add another 1-2 Tablespoons butter. Stir and toss till all butter is melted, about 2-3 minutes.
Add cherry tomatoes and cook only till heated.
Stir in the rest of the parsley.
Watch the timing carefully to make sure you don't overcook the shrimp. I like 16-20 shrimp per lb. size. Smaller shrimp cook faster.
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (23%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 172.4mg||53 %|
|Sodium 170.1mg||6 %|
|Potassium 286.7mg||8 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 4g|
|Protein 23.7g||34 %|
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Calories per serving: 150
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