cook 10 minutes then make a dent with your thumb to allow for filling
Heat the butter in an 8-inch skillet over medium heat. Add the garlic and cook and stir for 30 seconds. Stir in the shrimp, parsley and lemon juice and cook for 1 minute, stirring occasionally. Let it cool to room temperature.
Put the cream cheese mayo and red onion in a bowl and mix with shrimp mixture.
