Dan Lichens: Hi, this is Dan from FireFlies Restaurant in Alexandria, Virginia. Today we are making shrimp and grits. Next, we will be making the garlic butter to saute the shrimp in. So for this step I have a half a pound of butter that has been pre-softened at room temperature. We have parsley that we are going to coarse chop and add to this. Next we are going to finely mince some garlic. First, I just take the little ends of our peeled garlic, now this is going over shrimp so there can be nice, larger chunks of garlic in there, so that you do not have to take it all the way down to a paste, but we like to make it nice, uniform consistency so it all cooks together evenly without burning. To this, we are going to add some lemon juice, salt and pepper, about half of a lemon squeezed, just a little salt and a little pepper. Now we will mix this up. You just want to slowly fold the ingredients together. This can also be made in a food processor, but it is definitely not necessary. So now that we have the butter nice and mixed up, everything is evenly mixed throughout, we are going to put it into a small dish and we can either use it right away or we can refrigerate this for up to five days or this freezes nicely for up to two months. So now that we have made our garlic butter.