Large Shrimp Recipe

Rinse and pat dry

Rinse the thawed headless shrimp under cold running water, then drain and pat completely dry with paper towels. Dry shrimp sears better and the marinade adheres more evenly.

Place the dried shrimp in a medium bowl and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss gently to coat evenly.

In a small bowl whisk together 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp crushed red pepper flakes, 1 tsp lemon zest and 2 tbs chopped fresh parsley until combined.

Pour the marinade over the seasoned shrimp and toss to coat. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 30 minutes (acid from lemon will begin to cure the shrimp and change the texture).

Heat a large skillet or sauté pan over medium-high heat until hot (about 2–3 minutes). Add the pan to dry test: a drop of water should sizzle immediately.

Add the marinated shrimp in a single layer to the hot skillet. Cook without crowding; work in two batches if needed. Sear shrimp 1.5–2 minutes on the first side until pink at the edges and opaque, then flip and cook another 1–1.5 minutes. Total cook time per shrimp should be about 3 minutes depending on size. Shrimp are done when firm, opaque, and have curled into a loose C-shape.

During the last 30 seconds of cooking, add 1 tbs unsalted butter to the pan and tilt the pan, spooning the melted butter over the shrimp to glaze and finish the sauce.

Remove shrimp from the pan and transfer to a serving plate. Squeeze the extra lemon wedges over the shrimp to taste and sprinkle with the additional 1 tbs chopped parsley, if using.

Serve immediately while hot. Suggested accompaniments: steamed rice, crusty bread to soak up pan juices, a simple salad, or pasta.