@thymewithjess and I made shrimp scampi and threw it over Brussels - damn was it good!
🍤
2  tablespoons butter or ghee
2  tablespoons extra-virgin olive oil
4  garlic cloves, minced
1/4 cup white wine vinegar
1/4 cup bone broth
3/4 teaspoon pink salt
1/8 teaspoon crushed red pepper flakes
black pepper
1 ¾  pounds large or extra-large shrimp
1/3 cup chopped parsley

In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add vinegar & broth, pink salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and serve over pasta or in our case sautéed Brussels sprouts