Ingredients:

  • 1 kg (2.2 lbs) Large Shrimp (16/20 count), peeled and deveined, tail-on
  • 5g (1 tsp) Baking soda
  • 10g (2 tsp) Kosher salt
  • 60ml (1/4 cup) Extra-virgin olive oil
  • 60g (4 tbsp) Unsalted butter, divided
  • 8 Large garlic cloves, thinly sliced
  • 5g (1 tsp) Red pepper flakes
  • 5g (1 tsp) Smoked paprika
  • 30ml (2 tbsp) Dry white wine
  • 1 Large lemon, zested and juiced
  • 30g (1/4 cup) Fresh Italian parsley, finely chopped
  • Flaky sea salt for finishing

Instructions:

  1. Pat the shrimp extremely dry with paper towels. In a large bowl, toss the shrimp with salt and baking soda. Let them rest in the refrigerator for 15 minutes to create a dry brine that ensures a firm, crispy exterior.
  2. Place the olive oil, 2 tablespoons of the butter, and the sliced garlic in a cold skillet. Turn the heat to medium-low and allow the garlic to gently sizzle until it turns golden blond to infuse the oil without burning.
  3. Increase the heat to high. Once the oil is shimmering, add the shrimp in a single layer (working in batches if necessary). Sear for 90 seconds per side until they develop a mahogany-colored crust.
  4. Lower the heat. Deglaze the pan with dry white wine. Add the remaining 2 tablespoons of butter, lemon juice, lemon zest, and fresh parsley. Toss continuously off the heat to create a thick, glossy emulsion. Finish with flaky sea salt.