Suggestion: let the pan cool a little before adding the lemon juice, or it will quickly evaporate, if this happens just keep adding extra lemon juice to taste (I keep those plastic lemons from the grocery on hand). I also added dried thyme and dried, ground (almost powdered) rosemary to taste (about 1 tsp thyme and 1/8-1/4 tsp rosemary). I also added grape tomatoes (halved the larger ones) as the shrimp turned pink. I added baby spinach at the end until wilted. My tastebuds did a happy dance!!