Ingredients:

  • 1 lb Jumbo Shrimp (21/25 count), peeled and deveined, tail-on
  • 1 tbsp Neutral oil (Avocado or Grapeseed)
  • 1/2 tsp Kosher salt
  • 1/4 tsp Cracked black pepper
  • 12-15 Bamboo skewers, soaked in water for 20 mins
  • 4 tbsp Unsalted butter, cubed and chilled
  • 4 cloves Fresh garlic, minced
  • 1/2 tsp Red pepper flakes
  • 1 tbsp Fresh lemon juice
  • 1 tsp Lemon zest
  • 2 tbsp Fresh Italian parsley, finely chopped

Instructions:

  1. Pat the shrimp extremely dry with paper towels. In a bowl, toss the shrimp with oil, salt, and pepper. Thread one to two shrimp onto each soaked bamboo skewer, piercing through the thickest part and the tail to secure.
  2. Heat a heavy-bottomed skillet over medium-high heat. Place the skewers in the pan without overlapping. Sear for 90 seconds per side until the edges turn pink and the surface is opaque.
  3. Reduce heat to medium. Add minced garlic and red pepper flakes to the center of the pan, stirring for 30 seconds until fragrant. Add chilled butter cubes and lemon juice. Toss or spoon the melting butter over the skewers for 1 minute until the sauce emulsifies and thickens.
  4. Remove from heat immediately. Sprinkle with lemon zest and fresh parsley. Transfer to a warmed platter and serve immediately.