Ingredients:

  • 1 lb Large Shrimp (16-20 count), peeled and de-veined
  • 1 tbsp Neutral oil (Avocado or Grapeseed)
  • 0.5 tsp Fine sea salt
  • 0.25 tsp Cracked black pepper
  • 3 tbsp Unsalted grass-fed butter, cubed and chilled
  • 4 cloves Garlic, minced into a paste
  • 1 tbsp Fresh Italian parsley, finely chiffonaded
  • 1 tsp Lemon zest
  • 1 tbsp Fresh lemon juice

Instructions:

  1. Thoroughly pat the shrimp dry using several layers of paper towels to ensure a crisp sear. Toss the dry shrimp in a bowl with the neutral oil, salt, and pepper until evenly coated.
  2. Heat a large cast iron skillet or heavy stainless steel pan over medium-high heat. Once hot, arrange shrimp in a single layer, ensuring they do not touch. Sear undisturbed for 90 seconds until a deep golden-brown crust forms.
  3. Flip the shrimp and immediately add the garlic and chilled butter cubes to the center of the pan. As the butter froths, tilt the pan and spoon the foaming garlic butter over the shrimp for 60 seconds.
  4. Remove the pan from heat immediately. Toss in the fresh parsley, lemon zest, and lemon juice. Stir rapidly to emulsify the butter into a velvety glaze that coats the shrimp.