Ingredients:

  • 1 lb large shrimp, peeled and deveined, tail-on
  • 1/2 tsp kosher salt
  • 1/4 tsp baking soda
  • 4 tbsp unsalted butter, cold
  • 5 cloves fresh garlic, finely minced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh Italian parsley, finely chopped

Instructions:

  1. In a medium bowl, toss the shrimp with kosher salt and baking soda. Let them rest for 5 to 10 minutes to allow the pH levels to adjust for better browning.
  2. Use a paper towel to pat the shrimp thoroughly dry. Removing surface moisture is critical for achieving a high-heat sear.
  3. Heat the extra virgin olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until the oil shimmers.
  4. Add the shrimp to the pan in a single layer, ensuring they are not crowded.
  5. Sear the shrimp for approximately 90-120 seconds without moving them until a mahogany-colored crust forms on the bottom.
  6. Flip the shrimp using tongs and add the minced garlic and red pepper flakes. Cook for 30-60 seconds until the garlic is fragrant but not browned.
  7. Remove the skillet from the heat. Immediately add the cold butter, swirling the pan or stirring constantly until the butter melts into a thick, glossy emulsion.
  8. Drizzle with fresh lemon juice and toss with chopped Italian parsley before serving.