Ingredients:

  • 1 lb jumbo shrimp (16/20 count), peeled and deveined, tail-on
  • 1/2 tsp kosher salt
  • 1/4 tsp baking soda
  • 1 tbsp extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1 large shallot, finely diced
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup dry Champagne or Brut Cava
  • 2 tbsp unsalted grass-fed butter, chilled and cubed
  • 1 tbsp fresh lemon juice
  • 1/2 unit lemon zest
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1 pinch Maldon sea salt

Instructions:

  1. Start by tossing your 1 lb of shrimp with the salt and baking soda. Let them sit for about 15 minutes. This is your snap brine. Pat completely dry with paper towels before cooking.
  2. Heat your olive oil in the skillet over medium high heat until it shimmers. Add them in a single layer. Don't touch them for 90 seconds. You want to see a golden orange crust forming on the bottom. Turn them over and cook for another 60 seconds. They should still be slightly translucent in the center — don't worry, they’ll finish in the sauce. Remove them to a plate.
  3. Lower the heat to medium. Add the shallots and garlic. Stir constantly for about 2 minutes until the shallots are translucent and the garlic is fragrant but not brown.
  4. Pour in that 1/2 cup of bubbly. Use a wooden spoon to scrape up all those delicious brown bits from the bottom. Let it reduce by half.
  5. Turn the heat to low. Whisk in the 2 tbsp of chilled, cubed butter one piece at a time. The sauce will turn creamy and opaque.
  6. Toss the shrimp back into the pan along with the lemon juice and zest.
  7. Stir in the fresh parsley and red pepper flakes.
  8. Add a pinch of Maldon sea salt right before serving for that final crunch.