Garlic Butter Shrimp

Ingredients:

2 tablespoons olive oil

4 tablespoons butter (unsalted)

1 pound shrimp (large or jumbo, shelled)

¼ teaspoon salt (or to taste)

6 cloves garlic (minced)

½ teaspoon red pepper flakes

3 tablespoons lemon juice (freshly squeezed)

¼ cup fresh parsley (chopped)

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Instructions:

Cook the shrimp: Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp to the pot and cook for 2 to 3 minutes, until the shrimp are pink. With salt. Flip over and cook for another 2 minutes.

Add garlic: Add garlic and red pepper flakes and cook until aromatic, about 30 seconds. Do not burn.

Finish shrimp: Add remaining butter, lemon juice, and parsley. Turn off the heater. Serve immediately.

equipment

12" cast iron skillet

If you buy fresh shrimp, they should have no fishy smell. Fresh shrimp should smell clean, like any other seafood, like saltwater or seawater.

Press the prawns with your fingers. If your fingers are dented, the shrimp is not fresh.

Never thaw shrimp on the counter, as this can be dangerous. Always defrost in the refrigerator.

Freshly cooked shrimp taste best when eaten right away, but can be stored in an airtight container in the refrigerator for up to 2-3 days.

Allow cooked shrimp to cool completely, then store in an airtight freezer bag or container for up to 3-4 months. When you're ready to use them, take them straight out of the fridge and put them in a pot to warm up.