Place the 0.5 lb shrimp in a steamer basket set over the boiling water (or add directly to the pot for a quick blanch). Cover and steam for 2–3 minutes until shrimp turn pink and are opaque but still slightly firm. Avoid overcooking.

Shock and drain

Immediately transfer the cooked shrimp to a bowl of ice water to halt cooking and preserve texture. After 1 minute, drain well and pat dry with paper towels. Reserve.

Spicy Garlic Buffalo Butter Sauce

Melt butter and sweat garlic

In a medium skillet over medium heat, add 4 tablespoons unsalted butter and 1 tablespoon olive oil. When butter is melted and beginning to foam, add the 4 minced garlic cloves and cook 30–45 seconds, stirring constantly, until fragrant and just starting to color. Do not burn the garlic.

Build sauce

Reduce heat to low. Stir in 3 tablespoons hot sauce, 1 teaspoon brown sugar, 1/2 teaspoon smoked paprika, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon Worcestershire sauce, and 1 tablespoon fresh lemon juice. Whisk until the sugar dissolves and the sauce is smooth.

Season

Taste and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. If you want more heat, add an additional 1/2–1 teaspoon hot sauce or a pinch more red pepper flakes.

Finish with parsley

Stir in 1 tablespoon chopped fresh parsley off the heat to keep its color bright.

Combine & Serve

Return the drained shrimp to the skillet with the sauce (off heat or over very low heat). Toss gently until each shrimp is evenly coated, about 30 seconds. Warm through but do not cook further to prevent rubberiness.

Transfer the sauced shrimp to a serving bowl. Slice the French bread and toast the slices briefly if desired (2–3 minutes under a broiler or in a toaster) until golden.

Garnish with extra chopped parsley and serve with lemon wedges on the side. Provide the French bread for dipping into the garlic buffalo butter sauce.