Ingredients:

  • 1 lb jumbo shrimp, peeled and deveined
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter, chilled and cubed
  • 6 cloves garlic, thinly sliced
  • 1 tbsp fresh lemon juice
  • 1 tsp red pepper flakes
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Pat the shrimp completely dry with paper towels. Note: This prevents steaming and ensures a golden crust.
  2. Toss shrimp with sea salt, black pepper, and olive oil in a bowl.
  3. Heat your skillet over medium high heat until the oil shimmers.
  4. Add shrimp in a single layer. Sear for 1-2 minutes per side until opaque pink with a light golden crust.
  5. Move shrimp to a plate and set them aside.
  6. Lower heat to medium and add the cubed, chilled butter.
  7. Once the butter foams and smells nutty, stir in sliced garlic and red pepper flakes. Cook for 60-90 seconds until the garlic is golden brown.
  8. Return shrimp and any juices to the pan.
  9. Pour in fresh lemon juice. Toss for 30 seconds until the sauce is glossy and coats the shrimp.
  10. Remove from heat immediately and garnish with fresh parsley.