Ingredients:

  • 1 lb Large Shrimp (size 21/25), peeled and deveined, tail-on
  • 1/4 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 6 cloves Fresh Garlic, thinly sliced
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Red Chili Flakes
  • 1 tbsp Cold Unsalted Butter
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp Italian Parsley, finely chopped
  • Zest of 1/2 Lemon

Instructions:

  1. Pat the shrimp between double layers of paper towels until bone-dry. In a bowl, toss the shrimp with sea salt and baking soda. Let rest for 5 minutes to ensure a snappy texture.
  2. Heat the extra virgin olive oil in a large cast iron or stainless steel skillet over high heat until shimmering but not smoking.
  3. Place shrimp in the pan in a single layer. Sear without moving for 2 minutes to develop a mahogany crust. Flip the shrimp using kitchen tongs.
  4. Immediately add the sliced garlic and red chili flakes to the oil. Toss for 30 seconds to infuse the oil without burning the garlic.
  5. Remove the skillet from heat. Add the cold unsalted butter, lemon juice, lemon zest, and parsley. Toss continuously until the butter melts into a velvety, stable emulsion that coats the shrimp.
  6. Transfer to a platter and serve immediately as individual bites.