Ingredients:

  • 8 large cloves Garlic, smashed and roughly chopped
  • 60 ml (1/4 cup) Extra Virgin Olive Oil
  • 2 g (1/2 tsp) Red Pepper Flakes
  • 450 g (1 lb) Large Shrimp (16-20 count), peeled and deveined, tails on
  • 3 g (1/2 tsp) Smoked Paprika
  • 5 g (1 tsp) Diamond Crystal Kosher Salt
  • 30 g (2 tbsp) Unsalted Butter, cold and cubed
  • 15 ml (1 tbsp) Fresh Lemon Juice
  • 10 g (1/4 cup) Fresh Flat-Leaf Parsley, finely chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). On a large rimmed baking sheet or 12-inch skillet, toss the garlic, olive oil, and red pepper flakes. Roast for 5–7 minutes until the garlic is fragrant and pale golden straw color.
  2. Pat the shrimp extremely dry with paper towels. Season the shrimp with kosher salt and smoked paprika.
  3. Carefully add the shrimp to the hot garlic oil in a single layer. Return to the oven and roast for 4–6 minutes until the shrimp are opaque and have curved into a 'C' shape.
  4. Remove the pan from the oven. Immediately add the cold butter cubes and fresh lemon juice.
  5. Use tongs to swirl the shrimp in the melting butter until a glossy, thickened emulsion forms. Garnish with chopped parsley and serve immediately.