Ingredients:

  • 1 lb jumbo shrimp (16-20 count), peeled and deveined
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tbsp neutral oil (grape seed or avocado)
  • 4 cloves garlic, smashed
  • 4 cloves garlic, finely minced
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp red pepper flakes
  • 3 tbsp unsalted butter, chilled and cubed
  • 2 tbsp dry white wine or Champagne
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. In a medium bowl, toss the jumbo shrimp with baking soda and kosher salt. Let the mixture rest in the refrigerator for 15 minutes to enhance the crust and texture.
  2. Remove shrimp from the refrigerator and pat extremely dry with paper towels. Removing moisture is essential for achieving a mahogany-colored sear.
  3. Heat neutral oil in a large stainless steel or cast iron skillet over high heat until shimmering. Add shrimp in a single layer, working in batches if necessary.
  4. Sear shrimp undisturbed for 2 minutes until a golden-brown crust forms. Flip and cook for 1 minute more. Remove shrimp from the pan immediately to avoid overcooking.
  5. Lower heat to medium. Add extra virgin olive oil and the smashed garlic cloves. Sauté until the cloves are golden and fragrant, then discard the cloves.
  6. Add the minced garlic and red pepper flakes to the oil, stirring for 30-60 seconds. Pour in the white wine to deglaze the pan, scraping up any browned bits.
  7. Reduce heat to low. Whisk in the chilled, cubed butter one piece at a time until a velvety, opaque emulsion forms. Stir in the lemon juice.
  8. Return the shrimp to the pan along with the fresh parsley. Toss to coat thoroughly in the sauce and serve immediately while the crust is snappy.