1-Preparing the Keto Shrimp Scampi: Begin by heating a medium skillet over medium heat, then add 1.5 tbsp olive oil, 1/2 large shallot sliced thinly, and 2 cloves garlic minced; cook until translucent, about 3 minutes. Next, add 1/4 cup dry white wine or no-sugar-added chicken broth, 2 tbsp butter, and 1/2 tbsp lemon juice; let it reduce by half, about 5 minutes. Stir in 2 tbsp fresh parsley chopped, 1/8 tsp red pepper flakes, 1/4 tsp sea salt, and 1/8 tsp black pepper, then add 1/2 lb shrimp and cook until pink, about 3 minutes. Remove from heat and set aside for serving.

2-Preparing the Rosemary Filet Mignon: Remove 12 oz filet mignon steaks from the refrigerator 30 minutes before cooking for even results. Preheat your oven to 400 degrees F and heat a cast iron skillet over medium-high heat for 5-10 minutes until hot. Season the steaks with 1/4 tsp sea salt and 1/8 tsp black pepper, then add 2 tbsp olive oil to the skillet and heat until just smoking. Place the steaks and 2 rosemary sprigs in the skillet, sear for 2 minutes per side, add 1 tbsp butter on top of each steak, and transfer to the oven. Cook until desired doneness, about 5 minutes for medium-well, then remove and let rest for 5 minutes before serving topped with the shrimp scampi. For more ideas on grilling steak, check out our guide on preparing a perfect grilled ribeye.