Ingredients:

  • 1 lb Large Shrimp, peeled and deveined
  • 1 tsp Smoked Paprika
  • 1 tsp Granulated Garlic
  • 1/2 tsp Onion Powder
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Cracked Black Pepper
  • 1 tbsp Avocado Oil
  • 1 tbsp Unsalted Butter
  • 1/2 Fresh Lemon

Instructions:

  1. Prep the protein. Pat the 1 lb Large Shrimp with paper towels until they are bone dry. Note: Moisture is the enemy of a good sear; wet shrimp will only steam.
  2. Combine the aromatics. In a small bowl, whisk together the 1 tsp Smoked Paprika, 1 tsp Granulated Garlic, 1/2 tsp Onion Powder, 1/2 tsp Dried Oregano, 1/4 tsp Cayenne Pepper, 1/2 tsp Kosher Salt, and 1/4 tsp Cracked Black Pepper.
  3. Coat the shrimp. Toss the dry shrimp with the spice blend until every crevice is coated in that beautiful red dust.
  4. Heat the vessel. Place your skillet over medium high heat and add the 1 tbsp Avocado Oil. Wait until the oil shimmers and barely starts to smoke.
  5. The first sear. Lay the shrimp in the pan in a single layer. Don't crowd them. Listen for the aggressive sizzle.
  6. Flip and repeat. Cook for 2 minutes, then flip. Watch for the flesh to turn from translucent to a matte, opaque pink.
  7. The butter finish. Drop the 1 tbsp Unsalted Butter into the pan. Note: The butter will foam and brown slightly, adding a nutty richness.
  8. The citrus pop. Squeeze the 1/2 Fresh Lemon over the pan. The steam will carry a bright, acidic aroma that cuts through the spice.
  9. Rest and serve. Remove from heat immediately. Carryover heat will finish the cooking process in the 60 seconds it takes to plate them.