Ingredients:

  • 1 lb Large Shrimp (16-20 count), peeled and deveined, tail-on
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Cracked Black Pepper
  • 4 cloves Garlic, minced
  • 3 tbsp Unsalted Butter, chilled and cubed
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 2 tbsp Fresh Flat-Leaf Parsley, finely chopped
  • 1 French Baguette, sliced and toasted (for serving)

Instructions:

  1. Pat the shrimp extremely dry using paper towels to ensure a proper sear. In a medium bowl, toss the shrimp with olive oil, salt, pepper, and smoked paprika. Allow to marinate for 10 minutes.
  2. Heat a large stainless steel or cast iron skillet over medium-high heat until the oil begins to shimmer. Place shrimp in the pan in a single layer without overcrowding.
  3. Sear the shrimp for 90 seconds until the bottoms are golden and pink. Flip each shrimp using kitchen tongs.
  4. Immediately reduce the heat to medium. Add the minced garlic and chilled cubed butter to the skillet. As the butter foams, use a spoon to baste the shrimp for 60 seconds.
  5. Once the shrimp are opaque and the garlic is fragrant, remove the pan from the heat. Stir in the fresh lemon juice, lemon zest, and chopped parsley.
  6. Thread shrimp onto decorative bamboo picks or place onto toasted baguette rounds and serve immediately.