Ingredients:

  • 1.5 lbs Large Shrimp (16-20 count), peeled and deveined
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 2 tbsp Avocado oil
  • 6 cloves Fresh garlic, minced or grated
  • 4 tbsp Unsalted butter, chilled and cubed
  • 1/4 cup Dry white wine
  • 1/2 tsp Red pepper flakes
  • 1 tbsp Fresh lemon juice
  • 2 tbsp Fresh parsley, finely chopped

Instructions:

  1. Pat the shrimp between double layers of paper towels until completely dry. Season with salt and pepper immediately before cooking.
  2. Heat a 12-inch heavy-bottomed skillet over medium-high heat. Add oil, then place shrimp in a single layer. Sear for 2 minutes on the first side until golden and opaque, then flip and sear for 1 minute on the other side before removing to a plate.
  3. Lower heat to medium. Add garlic and red pepper flakes, stirring for 30 seconds. Pour in the white wine to deglaze, scraping up the browned bits, and simmer for 2 minutes until reduced by half.
  4. Turn off the heat. Whisk in the cold butter cubes one by one to form a thick emulsion. Return shrimp to the pan, add lemon juice and parsley, and toss to coat.