Ingredients:

  • 1 lb jumbo shrimp (16/20 count), peeled and deveined, tail-on
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter, chilled and cut into 1/2-inch cubes
  • 4 cloves garlic, grated into a paste
  • 1/3 cup dry sparkling wine
  • 1 tbsp fresh lemon juice
  • 1/2 tsp red pepper flakes
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 cup toasted panko breadcrumbs

Instructions:

  1. Pat the shrimp thoroughly dry with paper towels. In a medium bowl, toss the shrimp with baking soda and kosher salt. Let rest for 15 minutes to achieve a snapping texture.
  2. Heat olive oil in a large stainless steel or cast iron skillet over high heat. Sear the shrimp for 1-2 minutes per side until gold and mahogany-flecked. Remove shrimp from the pan and set aside.
  3. Reduce heat to medium. Add the dry sparkling wine and lemon juice to the skillet, scraping up any browned bits. Simmer until the liquid is reduced by half.
  4. Stir in the garlic paste and red pepper flakes. Cook for 45 seconds until fragrant but not browned.
  5. Turn heat to low. Whisk in the chilled butter cubes one at a time, allowing each to emulsify into a thick, glossy sauce before adding the next.
  6. Return the shrimp to the pan and toss to coat in the velvet sauce. Remove from heat immediately.
  7. Garnish with fresh parsley and toasted panko breadcrumbs for a shattering crust. Serve immediately with lemon wedges.