Ingredients:

  • 1 lb Large Shrimp (16/20 count), peeled and deveined, tails left on
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Sea salt
  • 1/4 tsp Smoked paprika
  • 4 cloves Garlic, finely minced
  • 2 tbsp Unsalted butter, kept cold
  • 1 tbsp Freshly squeezed lemon juice
  • 1 tbsp Fresh Italian parsley, finely chopped
  • 1/4 tsp Red pepper flakes

Instructions:

  1. Pat the shrimp with paper towels until completely dry. In a bowl, toss shrimp with sea salt, and smoked paprika until evenly coated.
  2. Heat 2 tbsp Extra Virgin Olive Oil in a large skillet over medium high heat until the oil is shimmering and just starting to wisps of smoke. Add the shrimp in a single layer, ensuring they don't overlap.
  3. Cook the shrimp for 2 minutes without moving them until the bottoms are golden and pink. Flip each shrimp individually using tongs.
  4. Push the shrimp to the edges of the pan and add the 4 cloves of minced garlic and 1/4 tsp Red pepper flakes to the center. Sauté for 30 to 45 seconds until the garlic is fragrant and pale gold.
  5. Reduce the heat to low and add the 2 tbsp Unsalted cold butter and 1 tbsp Freshly squeezed lemon juice. Swirl the pan constantly as the butter melts.
  6. Toss the shrimp back into the center of the pan to coat them in the garlic butter. Remove from the heat immediately until the sauce looks glossy and velvety.