Ingredients:

  • 1 lb (450g) Large Shrimp (16-20 count), peeled and deveined, tail-on
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 1 tbsp Neutral Oil (Avocado or Grapeseed)
  • 4 tbsp (56g) Unsalted Butter, chilled and cubed
  • 4 cloves Garlic, minced finely
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp Fresh Parsley, finely chopped

Instructions:

  1. Pat the shrimp bone-dry with paper towels to ensure a golden crust. Heat the oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add the shrimp in a single layer and sear for 90 seconds per side until edges are opaque and surfaces are lightly charred.
  2. Reduce heat to medium. Add the minced garlic and red pepper flakes to the pan. Sauté for 30 seconds until fragrant, ensuring the garlic does not brown or become bitter.
  3. Remove the pan from the heat entirely. Add the cold butter cubes and lemon juice. Constantly swirl the pan or stir the shrimp until the butter melts into a thick, shimmering sauce. Fold in fresh parsley and serve immediately.