Name: Island Wing Company Grill & Bar - Tamayas Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 lb large shrimp, peeled and deveined (16–20 count); 2 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 3 cloves garlic, minced (about 3 cloves); 1 tsp smoked paprika; 0.25 tsp crushed red pepper flakes; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs fresh parsley, chopped; 2 tbs unsalted butter; 1 tbs shallot, finely minced; 0.25 cup white wine (or low-sodium chicken stock); 1 tsp lemon zest; 4 pcs lemon wedges (for serving)

Method

Shrimp & Marinade

Prepare shrimp

Rinse the shrimp under cold water and pat dry thoroughly with paper towels. If not already done, remove shells and devein. Dry shrimp will sear better and absorb the marinade.

Make marinade

In a medium bowl combine 2 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, crushed red pepper, kosher salt, and black pepper. Whisk until combined.

Marinate shrimp

Add the shrimp to the bowl and toss until evenly coated. Cover and refrigerate for 15–30 minutes (no longer than 30 minutes to avoid 'cooking' the shrimp in the acid).

Butter Garlic Finish

Heat pan

When ready to cook, heat a large skillet over medium-high heat until hot. Add 1 tbs olive oil (optional) or proceed directly to cooking in butter in the next step.

Sear shrimp

Add the marinated shrimp to the hot skillet in a single layer, leaving space between pieces. Cook without moving for 1.5–2 minutes until the undersides are golden and opaque at the edges. Flip and cook the other side 1–1.5 minutes until just cooked through (internal temperature ~120–125°F for firm but tender shrimp). Remove shrimp to a plate and keep warm.

Make sauce

Reduce heat to medium. Add 2 tbs unsalted butter to the same skillet. Once melted, add the minced shallot and sauté 30–45 seconds until fragrant and translucent. Pour in 1/4 cup white wine or chicken stock to deglaze the pan, scraping up any brown bits with a wooden spoon. Let the liquid reduce by about half (about 1–2 minutes).

Finish shrimp

Return the cooked shrimp to the skillet and toss to coat in the butter-wine sauce. Add lemon zest and chopped parsley; stir for 30 seconds until shrimp are heated through and glossy with sauce. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if desired.

Serve

Transfer shrimp to a serving dish, spoon any remaining sauce over the top, and serve with lemon wedges. Suggested accompaniments: crusty bread, steamed rice, pasta, or a green salad.