Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 3 tbsp unsalted butter, chilled and cubed
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Pat the shrimp thoroughly dry with paper towels. In a medium bowl, toss the shrimp with salt and pepper until evenly coated. Note: Any leftover moisture will steam the shrimp
  2. Heat the avocado oil in a 12 inch skillet over medium high heat until it begins to shimmer.
  3. Add the shrimp in a single layer. Sear for 2 minutes without moving them until the bottoms are golden brown.
  4. Flip the shrimp and cook for another 1–2 minutes until they form a 'C' shape and are opaque.
  5. Reduce heat to medium. Add the minced garlic and sauté for 30 seconds until the kitchen smells fragrant and nutty.
  6. Stir in the chilled butter cubes and lemon juice.
  7. Swirl the pan constantly for about 1 minute until the butter melts into a velvety glaze.
  8. Remove the pan from the heat immediately.
  9. Fold in the lemon zest and chopped parsley. Note: Heat destroys the delicate flavor of the zest and parsley