Ingredients:

  • 1.5 lbs (680g) Large Shrimp (16/20 count), peeled and deveined
  • 1 tsp (5g) Kosher Salt
  • 1/2 tsp (2g) Smoked Paprika
  • 2 tbsp (30ml) High-smoke point oil (Avocado or Grapeseed)
  • 6 cloves Garlic, minced into a fine paste
  • 1/4 cup (60ml) Dry White Wine (Pinot Grigio or Sauvignon Blanc)
  • 4 tbsp (56g) Unsalted Butter, chilled and cubed
  • 1 tbsp (15ml) Fresh Lemon Juice
  • 1/4 cup (10g) Fresh Flat-leaf Parsley, finely chopped
  • 1/2 tsp (1g) Red Pepper Flakes

Instructions:

  1. Pat the shrimp between double layers of paper towels until they are completely dry to the touch. Toss them in a bowl with the salt and smoked paprika to ensure the seasoning adheres.
  2. Heat the high-smoke point oil in a large stainless steel or cast iron skillet until it shimmers. Add the shrimp in a single layer.
  3. Sear the shrimp for 90 seconds per side until they turn opaque and pink. Once cooked, move the shrimp to the edges of the pan.
  4. Add the garlic paste to the center of the pan and sauté for 30 seconds until fragrant, being careful not to let it burn.
  5. Deglaze the pan with the white wine, scraping up the browned bits (fond) from the bottom. Allow the liquid to reduce by half.
  6. Turn the heat to low. Whisk in the chilled butter cubes one by one until a glossy, velvety emulsion forms.
  7. Toss the shrimp to coat in the sauce, stir in the fresh lemon juice and parsley, and serve immediately.