Ingredients:

  • 1.5 lbs Jumbo Shrimp, peeled and deveined
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper
  • 6 cloves fresh garlic, thinly sliced
  • 4 tbsp unsalted butter, divided
  • 1 tbsp extra virgin olive oil
  • 0.5 cup dry white wine
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 0.25 tsp red pepper flakes

Instructions:

  1. Pat the shrimp between layers of paper towels until they are bone-dry to ensure a proper sear.
  2. Toss the dried shrimp in a bowl with smoked paprika, sea salt, and black pepper.
  3. Heat a large stainless steel or cast iron skillet over medium-high heat. Add olive oil and 2 tablespoons of room-temperature butter.
  4. Once the butter foam subsides, add shrimp in a single layer. Sear for 2 minutes per side until they form a 'C' shape and a golden crust appears. Remove shrimp from the pan and set aside.
  5. Add sliced garlic to the remaining fat in the pan for 30 seconds until fragrant. Deglaze the pan with dry white wine, scraping up any browned bits.
  6. Whisk in the remaining 2 tablespoons of chilled butter and lemon juice to create a mounted emulsion. Return shrimp to the pan, tossing to coat with parsley and red pepper flakes.