Chipotle Lemon Shrimp

6-12 medium to large shrimp, peeled, tail on
2 teaspoons Chef Paul Prudhomme’s Magic Chipotle Seasoning (increase to 4 teaspoons if using 12 shrimp)
2 teaspoons canola oil
1 tablespoon finely diced onion
5 cherry tomatoes, halved
1 teaspoon minced garlic
2 teaspoons fresh lemon juice
¼ cup chicken stock
2 teaspoons heavy cream
2 teaspoons minced parsley
3 tablespoons cold unsalted butter, cut into cubes

In a small bowl, season the shrimp with the Magic Chipotle Seasoning. Heat a nonstick skillet over medium heat and add the oil. When the oil is hot, add the shrimp and keep to one side of the pan. On the other side of the pan, add the onions and tomatoes. Cook until the shrimp are browned on one side, then flip the shrimp. Add the garlic to the side with the onions and tomatoes and stir. Once shrimp are browned on both sides, toss the pan to combine all ingredients. Add the lemon juice, stock, and heavy cream and cook until reduced by about two-thirds. Remove from heat and add the parsley and butter. Swirl and toss until butter has melted into a sauce.