Ingredients:

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

Instructions:

  1. Thaw the shrimp and pat them completely dry with paper towels. Note: Moisture creates steam, which stops the searing process.
  2. Season the shrimp lightly with sea salt and black pepper in a mixing bowl.
  3. Heat 1 tbsp of butter and the olive oil in a 12 inch skillet over medium high heat until the butter foams and sizzles.
  4. Add the shrimp in a single layer. Note: Don't crowd the pan or the temperature will drop.
  5. Sear for 2 minutes without moving them until they are golden brown on the bottom.
  6. Flip and sear for another 1-2 minutes until they just turn opaque and curl into a C shape.
  7. Remove shrimp from the pan immediately and set them on a plate. Note: This prevents them from turning into rubber.
  8. Lower the heat to medium. Add the remaining 1 tbsp of butter and minced garlic.
  9. Sauté for 30-60 seconds until the garlic is fragrant and pale gold.
  10. Stir in the lemon juice to deglaze the pan, scraping up the browned bits. Return the shrimp to the skillet, toss to coat in the velvety sauce, and garnish with chopped fresh parsley.