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Ingredients
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Shrimp
Marinade / Baste
Finishing & Garnish
Method
Shrimp
- 1
Prepare shrimp
Pat the 6 jumbo shrimp dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; set aside for 5 minutes while you mix the marinade.
Marinade / Baste
- 2
Make marinade
In a small bowl whisk together 2 tbs extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 minced garlic clove, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes and 1/2 tsp honey until combined.
- 3
Marinate shrimp
Brush or toss the seasoned shrimp with about two-thirds of the marinade (reserve remaining marinade for basting). Let sit at room temperature for 10 minutes (no more than 30 minutes) to absorb flavor.
Cook
- 4
Sear shrimp
Heat a large skillet or heavy-bottomed pan over medium-high heat until very hot. Add a light film of oil or nonstick spray (or use a minute of the reserved olive oil). Place shrimp in the pan in a single layer, cooking 1.5–2 minutes per side, until the shrimp are opaque and a bit firm with a slight golden sear. Avoid overcooking.
- 5
Baste & finish
During the last 30 seconds of cooking, spoon the reserved marinade over the shrimp and add 1 tsp unsalted butter to the pan. Tilt the pan and spoon the melted butter and marinade over the shrimp to glaze them.
Serve
- 6
Transfer shrimp to a warm plate. Sprinkle with 1 tbs chopped fresh parsley and serve immediately with lemon wedges (squeeze lemon over shrimp just before eating).