Carbohydrate blocks must be added.
Spray a large skillet with olive oil Pam and 1 tablespoon of stock over heat over high heat. Add shrimp in one layer to the bottom of the pan and cook for 1 minute without stirring. Sprinkle with salt; stir until shrimp begin to turn pink. Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoons cold butter, and half the parsley. Cook until butter has melted. Turn heat to low and stir in 1 1/2 tablespoons cold butter. Cook and stir until all butter has melted to form a thick sauce, and shrimp are pink and opaque, about 2 to 3 minutes. Remove shrimp with a slotted spoon and transfer to a bowl. Continue to cook butter sauce, adding water or vegetable stock 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste. Pour the pan sauce over the shrimp and top with remaining flat-leaf parsley. Note: 1 serving contains 23g Protein, 8g Fat, and you will need to add your carbohydrate portion.