Ingredients:

  • 680g Large Shrimp (16-20 count), peeled and deveined
  • 5ml Smoked Paprika
  • 2.5ml Kosher Salt
  • 2.5ml Cracked Black Pepper
  • 30ml Neutral Oil (Avocado or Grapeseed)
  • 56g Unsalted Butter, chilled and cubed
  • 4 cloves Garlic, minced
  • 15ml Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 30ml Fresh Parsley, chopped
  • 1/2 tsp Red Pepper Flakes (optional)

Instructions:

  1. Pat the shrimp completely dry with paper towels. Season with smoked paprika, salt, and black pepper.
  2. Heat oil in a large skillet over medium high heat until it shimmers and barely smokes.
  3. Add shrimp in a single layer and cook for 1 minute.
  4. Cook for 1 minute more until the shrimp curls into a loose C shape.
  5. Add the minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
  6. Add the lemon juice and chilled butter cubes. Swirl the pan or stir constantly as the butter melts to create a creamy, thick emulsion.
  7. Remove from heat once the butter has melted into a glossy sauce. Stir in the lemon zest and fresh parsley. Serve immediately.