Pat the 8 jumbo shrimp dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/4 tsp freshly ground black pepper. If you prefer a slightly crisp exterior, toss the shrimp with 1 tablespoon of all-purpose flour to coat lightly, shaking off excess.

Heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until the butter foams but does not brown.

Add the shrimp in a single layer (cook in two batches if necessary to avoid crowding). Sauté undisturbed for 1.5–2 minutes until the underside is pink and slightly browned, then flip and cook 1–1.5 minutes more until opaque and just cooked through. Remove shrimp to a plate and set aside — do not overcook.

Spicy Garlic Lemon Sauce

Reduce heat to medium. To the same skillet, add the remaining 2 tablespoons unsalted butter. When butter melts, add 3 minced garlic cloves and sauté for 20–30 seconds until fragrant (do not brown).

Add 1 teaspoon red chili flakes, 1 teaspoon sambal oelek (adjust for desired heat), and 1/2 teaspoon smoked paprika. Stir for 10–15 seconds to bloom the spices.

Pour in 2 tablespoons dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce for about 30–45 seconds.

Stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1/2 teaspoon light brown sugar or honey. Taste and adjust seasoning: add a pinch more salt or a little more chili paste if you want it spicier.

Return the cooked shrimp and any accumulated juices to the skillet. Toss in the sauce for 30–45 seconds until shrimp are warmed through and evenly coated. Remove from heat. If the sauce seems thin, simmer 15–30 seconds more; if too thick, add 1 teaspoon water or broth.

Stir in 1 tablespoon chopped fresh parsley and sprinkle 1 teaspoon chopped chives (optional) over the shrimp.

Serve immediately, spooning the sauce over the shrimp. Recommended accompaniments: crusty bread, steamed rice, or pasta to soak up the sauce.