Ingredients:

  • 1 lb medium shrimp, peeled and deveined
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the shrimp dry with paper towels until no moisture remains. In a small bowl, toss the shrimp with salt, pepper, and smoked paprika until evenly coated. Set aside.
  2. Heat the olive oil and 1 tbsp of butter in the skillet over medium-high heat until the butter foams and begins to sizzle. Add the shrimp in a single layer—do not crowd the pan. Sear undisturbed for 2 minutes until the bottoms are mahogany-colored.
  3. Flip the shrimp and immediately add the remaining 1 tbsp of butter and the minced garlic. Sauté for another 1–2 minutes, tossing frequently, until the garlic is fragrant and the shrimp are opaque.
  4. Turn off the heat; stir in the lemon juice and fresh parsley to glaze.