Honey-fried shrimp

Carefully cut the shells of the shrimp (12-20 pieces) from the back with scissors and remove the intestines, leaving the shrimp in their shells.

For better flavor, choose shrimp with heads, as they will be juicier.

In a pot, prepare the brine: add salt (2 tbsp) and erythritol (1 tbsp) to water (1 L) and stir thoroughly until fully dissolved.

Submerge the prepared shrimp in the brine for 30 minutes to ensure even salting. After that, remove them from the brine, rinse, and pat dry.

Heat a skillet over medium heat, add olive oil (2 tbsp) and butter (2 tbsp). Then add minced garlic (3 cloves), ground chili (a pinch), and coriander (1 tsp).

Sauté the ingredients, stirring constantly, for a few minutes until the garlic becomes fragrant.

Increase the heat and add the shrimp. Fry them for 2-3 minutes on one side, then flip and cook for the same amount of time on the other side.

After that, pour the juice of half a lemon into the skillet and add honey (1 tbsp). Cook, allowing the shrimp to soak in the sauce for another minute.

Next, add whiskey or brandy (50 ml), carefully ignite it, and cover the skillet with a lid to extinguish the flame.

Finally, add finely chopped parsley (a few sprigs), the zest of one lemon, and freshly ground black pepper to taste.

Mix well, remove the skillet from the heat, and serve the shrimp on plates.