Ingredients:

  • 1.5 lb Jumbo Shrimp (16/20 count), peeled and deveined
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Smoked Paprika
  • 0.25 tsp Sea Salt
  • 0.25 tsp Cracked Black Pepper
  • 6 cloves Fresh Garlic, thinly sliced
  • 0.25 cup Low-Sodium Chicken Broth
  • 2 tbsp Unsalted Grass-Fed Butter, cold
  • 1 Large Lemon, zested and juiced
  • 0.25 cup Fresh Italian Parsley, finely chopped

Instructions:

  1. Pat the shrimp thoroughly dry with paper towels to ensure a proper sear. Season with salt, pepper, and smoked paprika.
  2. Heat the olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering. Add the shrimp in a single layer.
  3. Sear the shrimp for 2 minutes per side until they turn a vibrant opaque pink with a slight char. Remove the shrimp to a plate and cover loosely to keep warm.
  4. Lower the skillet heat to medium. Add the sliced garlic to the remaining oil and sauté for 30 seconds until golden and fragrant.
  5. Deglaze the pan with the chicken broth. Simmer for 1 minute until the liquid reduces by half. Whisk in the cold butter and the lemon juice rapidly to create a stable, creamy emulsion.
  6. Toss the shrimp back into the pan. Add lemon zest and fresh parsley to coat every shrimp in the sauce before serving.