Ingredients:

  • 5 lbs (680 g) Large Prawns (Shrimp), raw, peeled, and deveined
  • 1/2 cup (120 ml) Extra Virgin Olive Oil (EVOO)
  • 8 large cloves Garlic, thinly sliced
  • 1 tsp Red Pepper Flakes (Chilli Flakes)
  • 2 Tbsp (30 g) Unsalted Butter, chilled
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 1/4 cup Fresh Flat-Leaf Parsley, roughly chopped
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Pat the peeled and deveined shrimp aggressively dry with paper towels. Season generously with kosher salt and black pepper. Thinly slice the garlic cloves (do not mince).
  2. Pour the EVOO into a 12-inch skillet and place over medium-low heat. The oil should warm slowly.
  3. Add the sliced garlic and red pepper flakes to the warming oil. Cook gently for 3–4 minutes, stirring constantly, until the garlic is fragrant and just beginning to turn pale gold. Do not let the garlic brown past a light tan color.
  4. Increase the heat to high. Allow the oil to become very hot (it should shimmer lightly).
  5. Add the seasoned, dry shrimp in a single layer. Sear for 60–90 seconds per side until the shrimp turns pink and opaque and curls into a gentle 'C' shape.
  6. Reduce the heat back to medium. Stir in the cold butter until it melts and slightly thickens the sauce.
  7. Immediately stir in the fresh lemon juice and most of the chopped parsley.
  8. Adjust salt and pepper as needed. Remove the skillet from the heat immediately and serve the Garlic Shrimp Skillet piping hot, ideally with crusty bread for dipping.