Ingredients:

  • 1.5 lbs Large Shrimp (16-20 count), peeled and deveined
  • 0.5 tsp Baking soda
  • 1 tsp Kosher salt
  • 1 tbsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Dried oregano
  • 1 tsp Dried thyme
  • 0.5 tsp Cayenne pepper
  • 0.5 tsp Cracked black pepper
  • 2 tbsp Avocado oil
  • 3 tbsp Unsalted butter, cubed
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh lemon juice
  • 2 tbsp Fresh parsley, chopped

Instructions:

  1. Toss the cleaned shrimp in a large mixing bowl with the kosher salt and baking soda. Allow to sit for 10 minutes to alter the pH level for a snappier texture. Pat the shrimp once more with paper towels to ensure they are bone-dry.
  2. In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, and black pepper. Sprinkle the blend over the shrimp and toss until thoroughly coated in a thick spice paste.
  3. Heat avocado oil in a large cast iron skillet over high heat until it begins to shimmer. Add the shrimp in a single layer, ensuring not to crowd the pan. Sear for 2 minutes without moving them to develop a mahogany crust.
  4. Flip the shrimp and add the cubed butter and minced garlic to the skillet. Cook for another 1-2 minutes, spooning the melting garlic butter over the shrimp. Finish with fresh lemon juice and chopped parsley before serving.