Directions

• Combine the water, salt and sugar in a large mixing bowl. Stir to dissolve the salt.
• Add the shrimp, stirring lightly to mix. Set aside for 30 minutes.
• Remove the shrimp from the brine and pat dry with paper towels.
• Heat a large skillet over medium heat.
• Add the butter and garlic. When butter had melted, add the dried shrimp.
• Toss until shrimp tails are curled, they turn pink and opaque. Turn off heat (or remove from the heat).
• Zest the lemon and squeeze fresh lemon juice into the shrimp. Stir in the parsley.
• Serve.