Ingredients:

  • 2 lbs (900g) Jumbo Shrimp (16/20 count), peeled and deveined, tail-on
  • 1/2 tsp (3g) Baking soda
  • 1 tsp (6g) Kosher salt
  • 2 tbsp (30ml) Extra virgin olive oil
  • 6 tbsp (85g) Unsalted butter, cut into 1/2-inch cubes and kept chilled
  • 6 cloves (30g) Fresh garlic, finely minced
  • 1/4 cup (60ml) Dry White Wine (Sauvignon Blanc or Pinot Grigio)
  • 1/2 tsp (2g) Red pepper flakes
  • 1 tbsp (15ml) Fresh lemon juice
  • 1/4 cup (10g) Fresh Italian parsley, finely chopped

Instructions:

  1. Pat the shrimp between double layers of paper towels until completely dry. Toss in a bowl with salt and baking soda. Let rest for 10 minutes in the fridge—this dry brine creates the snappy texture.
  2. Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer. Add shrimp in a single layer and sear undisturbed for 90 seconds until a mahogany crust forms. Flip and cook for 30 seconds more. Remove shrimp to a plate immediately.
  3. Lower heat to medium to prepare for the garlic infusion and butter emulsification.