Ingredients:

  • 1 lb Large Shrimp (16-20 count), peeled and deveined
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Baking Soda
  • 1 tbsp Neutral Oil (Avocado or Grapeseed)
  • 4 cloves Garlic, minced
  • 3 tbsp Unsalted Butter, chilled and cubed
  • 1 tbsp Fresh Lemon Juice
  • 1/2 tsp Red Pepper Flakes
  • 2 tbsp Fresh Parsley, finely chopped

Instructions:

  1. Toss the shrimp with salt and baking soda in a mixing bowl and let sit for 5 minutes to brine. Use paper towels to pat every shrimp until completely bone-dry to ensure a proper sear.
  2. Heat a 12-inch cast iron skillet over medium-high heat until very hot. Add the neutral oil, then place shrimp in a single layer. Sear for 90 seconds without moving until a deep crust forms. Flip and cook for an additional 60 seconds.
  3. Reduce the heat to low. Stir in the minced garlic and red pepper flakes for 30 seconds until fragrant. Add the chilled butter cubes and lemon juice, swirling the pan constantly until the butter emulsifies into a thick, velvety sauce. Remove from heat and garnish with fresh parsley.