Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp neutral oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Pat the shrimp with paper towels until bone dry. Note: Any moisture will steam the shrimp. Season evenly with salt and pepper.
  2. Heat neutral oil in a 12 inch cast iron skillet or heavy bottomed stainless steel pan over high heat.
  3. Wait until the oil is shimmering and just starting to wisps of smoke.
  4. Add shrimp to the pan in a single layer. Note: Don't crowd them, or the temperature will drop.
  5. Sear undisturbed for 2 minutes until the bottom is golden brown.
  6. Flip the shrimp and cook for another 1-2 minutes until they transition to a matte, opaque pink and form a C shape.
  7. Reduce heat to medium. Add unsalted butter and minced garlic.
  8. Stir constantly for 60 seconds until the butter foams and the garlic smells fragrant.
  9. Remove the pan from heat immediately.
  10. Stir in the fresh lemon juice, lemon zest, and chopped parsley.