Heat the olive oil in a large frying pan over medium-high heat. You'll know it's ready when the oil starts to shimmer and you can see a faint ripple on the surface.

Add the minced garlic and sauté for 1-2 minutes, until fragrant and lightly golden brown. Be careful not to burn the garlic, as it can quickly become bitter.

Add the shrimp to the pan and cook for 2-3 minutes per side, until they're pink and cooked through. You'll hear a slight sizzling sound when the shrimp are done.

Remove the shrimp from the pan and set them aside on a plate. Leave the garlic and oil in the pan, as they'll add flavour to the sauce.

Add the chicken broth, lemon juice, and salt-free seasoning blend to the pan. Stir to combine and bring the mixture to a simmer. You'll see the sauce start to thicken and reduce slightly.

Return the shrimp to the pan and toss them in the sauce to coat. Cook for an additional 1-2 minutes, until the shrimp are fully coated and the sauce has thickened to your liking. You'll know it's done when the sauce has a rich, velvety texture and the shrimp are fully glazed.