If your shrimp are frozen place them in a strainer and run cold water over them while you are prepping the rest of the ingredients.

When your shrimp are defrosted mix them with the teaspoon of seasoned salt. Heat a large skillet over high heat and add 2 tablespoons of olive oil, add the shrimp in an even layer and saute for 2 minutes. Flip the shrimp reduce the heat to medium and add the garlic and red pepper flakes, saute this for 30 seconds then add the stock and stir to combine.

Add the spinach and the herbs cook, stirring, for 2 minutes. Add the lemon juice. Move the shrimp to one side of the pan and ONE at a time add the butter to the pan and whisk until it melts. If you need to tilt the pan to get some of the juice over to the side you are whisking the butter in. Contine this process untill all the butter is incorporated. When all of the butter is incorporated mix everyting together. Turn off the heat and crumble the feta alll over the top.

We serve this over a bag of cauliflower rice prepared to package directions. Serve it however you like, over pasta(I would add a little more stock if doing that) traditional rice, or even zoodles. Enjoy!