Ingredients:

  • 1/2 cup olive oil
  • 8 tablespoons unsalted butter
  • 12 cloves garlic, smashed
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon kosher salt
  • 1 tablespoon sweet paprika
  • .5 teaspoon cayenne pepper (adjust to taste)
  • .2 tablespoons dry sherry (optional)
  • -3 lemons, cut into wedges

Instructions:

  1. In a large skillet over medium heat, combine the olive oil and unsalted butter. Allow them to melt together.
  2. Add the smashed garlic cloves, bay leaves, and thyme sprigs to the skillet. Sauté for about 2 minutes until fragrant.
  3. Stir in Worcestershire sauce, kosher salt, sweet paprika, and cayenne pepper. Mix well.
  4. If using dry sherry, add it now and stir to combine all ingredients thoroughly.
  5. Toss in your shrimp (about 1 pound of peeled and deveined shrimp is recommended) into the skillet with the mixture.
  6. Cook the shrimp for about 3–5 minutes or until they turn pink and opaque, stirring occasionally to ensure even cooking.
  7. Once cooked through, remove from heat and serve immediately with lemon wedges on the side for squeezing over the shrimp.