Lemon Butter Shrimp Chowder

How to make it

1. Pat the shrimp dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the butter in a stainless skillet over medium-high and caramelize the shrimp until deeply colored.
3. Add the aromatics with the baby spinach and fennel; cook until fragrant and just tender.
4. Build the lemon butter sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over lemon rice.