Ingredients:

  • 1 lb jumbo shrimp, peeled and deveined
  • 4 tbsp unsalted butter, divided
  • 2 tbsp extra virgin olive oil
  • 6 cloves garlic, minced finely
  • 1/2 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Pat the shrimp completely dry with paper towels. Note: Wet shrimp will steam and stay gray
  2. Toss them in a bowl with the sea salt and black pepper.
  3. Heat the olive oil and 1 tbsp of butter over medium high heat until the butter foams.
  4. Arrange shrimp in a single layer. Cook for 2 minutes without moving them until the bottoms are golden brown.
  5. Flip and cook for 1 more minute.
  6. Remove shrimp from the pan and set aside on a plate. Note: This stops the cooking process
  7. Reduce heat to medium. Add the remaining 3 tbsp of butter.
  8. Once melted, stir in the minced garlic and red pepper flakes. Sauté for 60–90 seconds until the garlic smells nutty and turns a pale gold.
  9. Return the shrimp to the pan along with any accumulated juices.
  10. Pour in the lemon juice and toss rapidly for 30 seconds to glaze the shrimp. Stir in the chopped parsley and remove from heat immediately.