Recipe Details

Ingredients

• 1 1/2 pounds medium shrimp, deveined (tail on or peeled)*
• ¾ teaspoon kosher salt
• Fresh ground black pepper
• 2 tablespoons olive oil
• 6 garlic cloves, finely minced
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons salted butter
• 1 tablespoon lemon juice, plus the zest of 1 lemon

Description

1. Thaw the shrimp, if frozen. Pat the shrimp dry. Place it in a bowl and sprinkle it with the kosher salt and a few grinds of fresh ground black pepper. Stir to combine.
2. Prepare all the remaining ingredients as noted above.
3. In a very large aluminum or cast iron skillet*, heat the olive oil over medium high heat. Add the shrimp in a single layer (without stacking it) and cook for about 1 to 1 ½ minutes, until cooked on one side.
4. Flip the shrimp with tongs. Add the salted butter and allow it to melt. Add the minced garlic, parsley, lemon juice, and lemon zest. Cook for another 1 to 1 ½ minutes until the shrimp is opaque and just cooked through. Serve immediately. Leftovers store well for up to 3 days.