Shrimp is shell and Tail on-easy peel. Sautée one head of garlic in olive oil until caramelized. Dredge uncooked shrimps in almond flour, with paprika and cayenne pepper, before cooking (this will help the garlic and butter stick to the shells). Add 1lb of floured shrimp in their shells to the pan. Add half a stick of grass fed butter. Season with salt and pepper to taste. Cook until all the shells turn red. Squeeze half a lemon before serving.
Serve with cauli rice and Caesar salad for true shrimp truck experience.