Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 1/3 cup (80ml) extra virgin olive oil
  • 6 cloves (24g) garlic, thinly sliced
  • 1 tsp (2g) dried red chili flakes
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1 pinch (0.5g) smoked paprika

Instructions:

  1. Add the olive oil and sliced garlic to a cold skillet. Turn the heat to medium.
  2. Cook slowly, stirring occasionally, until the garlic turns a pale golden-brown and smells nutty.
  3. Stir in the chili flakes during the last 30 seconds of the garlic infusion process to avoid scorching.
  4. Increase the heat to medium-high until the oil is shimmering.
  5. Add the shrimp in a single layer and sear for 2 minutes without moving them to develop a golden crust.
  6. Flip the shrimp and cook for another 1-2 minutes until they curl into a 'C' shape and turn opaque pink.
  7. Immediately remove the pan from the heat.
  8. Stir in the lemon juice and fresh parsley.
  9. Sprinkle with smoked paprika just before serving.