قريدس بصلصة الزبدة والليمون

We cut the shrimp into a butterfly shape and remove the shells.

We heat the oil with butter in a large pan, then sear the shrimp until they turn pink and set them aside.

In the same pan, we add minced garlic, lemon juice, Dijon mustard, butter, crushed pepper, paprika, and salt, stirring well.

We add the cooking cream and stir until the sauce thickens.

We adjust the salt, then return the shrimp to the pan and mix it with the sauce for a few minutes.

We garnish with fresh cilantro or dill and serve hot