Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tbsp (15ml) olive oil
  • 3 tbsp (42g) unsalted butter
  • 4 cloves (20g) garlic, minced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/4 tsp (1g) paprika
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (3g) fresh parsley, chopped

Instructions:

  1. Prep the shrimp. Pat the shrimp completely dry with paper towels. In a bowl, toss the shrimp with salt, pepper, and paprika until evenly coated. Note: Removing surface moisture is the only way to get a sear.
  2. Heat the base. Heat olive oil and 1 tbsp (14g) of the butter over medium high heat until the butter foams and just begins to brown.
  3. The first sear. Add shrimp in a single layer and sauté for 2 minutes without moving them until they have a deep brown crust.
  4. The flip. Flip the shrimp over using a spatula.
  5. Add aromatics. Immediately add the remaining 2 tbsp (28g) of butter and minced garlic to the pan.
  6. The butter baste. Sauté for another 1-2 minutes, spooning the melting garlic butter over the shrimp until they form a 'C' shape.
  7. Final touch. Remove from heat.
  8. Brighten the sauce. Stir in lemon juice and parsley off heat until the sauce looks velvety.