Ingredients:

  • 1 lb jumbo shrimp (16/20 count), peeled and deveined
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp baking soda
  • 1/4 tsp cracked black pepper
  • 3 tbsp unsalted butter, cubed and chilled
  • 4 cloves garlic, finely minced
  • 1/2 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh Italian parsley, finely chopped
  • 1 tbsp fresh chives, minced

Instructions:

  1. Pat the shrimp thoroughly dry with paper towels. In a medium bowl, toss shrimp with olive oil, salt, pepper, and baking soda. Let rest for 5–10 minutes to allow the alkaline brine to improve texture and browning.
  2. Heat a large cast-iron or heavy skillet over medium-high heat. Arrange shrimp in a single layer. Sear undisturbed for 2 minutes until a golden crust forms. Flip and cook for an additional 1 minute.
  3. Reduce heat to low. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant but not browned. Add the chilled butter cubes and lemon juice, tossing constantly to create a creamy, emulsified glaze.
  4. Immediately remove from heat. Fold in the fresh parsley and chives. Serve warm with lemon wedges.