Ingredients:

  • 1.5 lbs (680g) Large Shrimp (16/20 count), peeled and deveined
  • 0.5 tsp (3g) Baking soda
  • 0.5 tsp (3g) Kosher salt
  • 2 tbsp (30ml) Neutral oil (avocado or grapeseed)
  • 1 tbsp (7g) Smoked paprika
  • 1 tsp (2g) Onion powder
  • 1 tsp (2g) Garlic powder
  • 1 tsp (2g) Dried oregano
  • 0.5 tsp (1g) Cayenne pepper
  • 0.5 tsp (1g) Freshly cracked black pepper
  • 3 tbsp (42g) Unsalted butter, cold and cubed
  • 3 cloves Garlic, smashed and minced
  • 1 tbsp (15ml) Fresh lemon juice
  • 2 tbsp (8g) Fresh parsley, finely chopped

Instructions:

  1. Toss the shrimp with 0.5 tsp (3g) baking soda and 0.5 tsp (3g) salt. Let them sit for 5 minutes.
  2. In a small bowl, combine the smoked paprika, onion powder, garlic powder, oregano, cayenne, and black pepper.
  3. Sprinkle the spice blend over the shrimp and toss until every single one is coated in that ruby red dust.
  4. Heat 2 tbsp (30ml) of neutral oil to your skillet over medium high heat until the oil shimmers and barely starts to smoke. Place the shrimp in the pan in a single layer. Do not overcrowd. Cook for 2 minutes until the bottom is charred and the edges turn opaque.
  5. Turn each shrimp over. Cook for another 1 minute.
  6. Toss in the 3 cloves of minced garlic. Sauté for just 30 seconds until the garlic is fragrant but not browned.
  7. Reduce heat to low. Add the 3 tbsp (42g) cold butter and 1 tbsp (15ml) lemon juice.
  8. Swirl the pan constantly as the butter melts. This creates a creamy coating.
  9. Toss in the 2 tbsp (8g) fresh parsley and serve immediately.