Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder until evenly coated.

Sear shrimp

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 2 tbsp unsalted butter. When the butter foams and the pan is hot, add the shrimp in a single layer (work in two batches if needed). Cook 1.5–2 minutes per side, until pink and just opaque. Remove shrimp to a plate and set aside. Reserve pan drippings for the sauce.

Norman-style sauce (shallot-cider cream)

Sweat shallot

Reduce heat to medium. Add 1 tbsp unsalted butter to the same skillet. Add the minced shallot and cook, stirring, 1–2 minutes until softened and translucent but not browned.

Deglaze and reduce

Pour in 1 tbsp dry apple cider (or dry white wine) to deglaze the pan, scraping up browned bits. If using, add 1 tsp apple brandy/Calvados and allow alcohol to flame briefly or simmer 20–30 seconds to cook off. Let the liquid reduce by about half, about 1–2 minutes.

Finish sauce

Stir in 1 tbsp heavy cream, 1/2 tsp Dijon mustard, 1/2 tsp lemon juice, 1/4 tsp black pepper, and 1/4 tsp kosher salt. Simmer gently 1 minute until slightly thickened. Taste and adjust seasoning. Stir in 1 tbsp chopped fresh parsley.

Return shrimp to sauce

Return the cooked shrimp to the skillet and toss in the sauce just to rewarm, about 30–45 seconds. Spoon sauce over shrimp to coat well.

To serve

Divide shrimp among 2 plates (6 shrimp per person) with sauce spooned over. Serve with 2 slices of crusty baguette or toast per person and lemon wedges on the side. Squeeze lemon over shrimp as desired.