Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens.

Make the sauce: In a small container, combine all the sauce ingredients and mix well. Set aside. (If you prefer less heat, reduce or omit the Korean chili pepper flakes.)

In a large wok (or pan), heat the oil over high heat. Once hot, arrange the peeled and deveined shrimp in a single layer. Lightly sprinkle with a small pinch of salt and sear for 1 minute or until the bottom turns golden brown.

Flip and sear the other side for another 1 minute or until golden brown. (If the pan is crowded, do this in batches to prevent steaming.) Remove from the wok and set aside.

In the same wok, add 3 tablespoons of unsalted butter. Using a spatula, scrape up the browned bits from the bottom of the pan.

Reduce the heat to medium-high. Add the garlic and white parts of the green onions. Sauté for 1 minute or until the garlic begins to turn lightly brown. (Be careful not to burn the garlic.)

Give the sauce a quick stir and pour it into the wok. Stir everything together for 30 seconds or until the sauce thickens. Add the shrimp back into the wok and toss until nicely coated.

To serve, divide the rice into serving bowls. Top with the gochujang garlic butter shrimp, lemon wedges, green onions, sesame seeds (if using), and red chili peppers (if using). Serve with fresh greens on the side. Enjoy!