Quick Shrimp. Found these Argentinian wild caught shrimp frozen at TJs. Defrost and pat dry. Melt a dollop of butter in a cast iron pan. Meanwhile coarsely chop parsley and some garlic and in a bowl combine cooled butter, shrimp and parsley mixture. Heat the pan to medium and without crowding the pan, quick fry the shrimp just until they color making sure you color both sides. Keep warm while you do the other batches. Add a little more parse key and serve as an starter with avocado or a toast and some homemade spicy mayo.