Ingredients
Seafood
1 lb extra large shrimp, peeled and deveined (16/20 count)
Aromatics
3 tbsp minced fresh garlic (about 1 medium head)
Coating
1 tbsp all-purpose flour
1 tsp paprika
1/8 tsp cayenne pepper (optional)
Salt, to taste
Freshly ground black pepper, to taste
Fat
6 tbsp unsalted butter, cut into 1-tbsp pieces
2 tbsp olive oil
Finishing Touches
1 tbsp fresh lemon juice
1 tsp minced fresh parsley (optional)
Instructions
Pat shrimp completely dry using paper towels and transfer to a mixing bowl.
Sprinkle shrimp with flour, paprika, cayenne (if using), salt, and black pepper. Toss to coat the shrimp evenly.
In a 12-inch non-stick skillet, melt butter with olive oil over medium heat. Add minced garlic and sauté for 30 seconds until aromatic but not browned.
Arrange shrimp in a single layer in the skillet. Sear for 2 minutes per side until shrimp are pink, opaque, and just cooked through.
Remove pan from heat. Drizzle shrimp with lemon juice, toss gently to combine, and top with fresh parsley if desired. Spoon garlic butter sauce over shrimp and serve immediately.
