Shave or slice Brussels sprouts as thinly as possible.
In large sauté pan, heat Extra Virgin Olive Oil over medium-high heat. Sauté shallots until just beginning to caramelize on edges. Add shaved Brussels sprouts and sauté, stirring frequently until just barely softened and beginning to caramelize on edges.
Add lemon juice and adjust seasoning (salt and pepper to taste). Toss well to combine. Serve drizzled with Lemon Fused Olive Oil and shaved Parmesan cheese.
Serves 6 as a side.