Ingredients:

  • 1 lb jumbo shrimp (16/20 count), peeled and deveined
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tbsp extra virgin olive oil
  • 6 cloves garlic, thinly shaved
  • 1/2 cup dry champagne or brut sparkling wine
  • 1 tbsp ghee or grass-fed butter
  • 1/2 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. In a small bowl, toss raw shrimp with salt and baking soda. Let rest in the refrigerator for 15 minutes to alter the pH for a snappier texture. Pat bone-dry with paper towels before cooking.
  2. Place shaved garlic and olive oil in a cold stainless steel skillet. Turn heat to medium-low, allowing the garlic to soften and infuse the oil without browning. Once fragrant and translucent, increase heat to medium-high.
  3. Add the shrimp to the skillet in a single layer. Sear for 90 seconds per side until crispy and mahogany-colored. Pour in the champagne and red pepper flakes, scraping the bottom of the pan to deglaze. Reduce liquid by half.
  4. Turn off the heat. Stir in the ghee (or butter), lemon juice, zest, and parsley. Stir until the fat emulsifies into a velvety glaze. Serve immediately.