Ingredients:

  • 1.5 lbs Large Shrimp (16-20 count), peeled and deveined, tail-on
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Smoked Paprika
  • 2 tbsp Extra Virgin Olive Oil
  • 6 cloves Fresh Garlic, thinly sliced
  • 1/2 cup Dry Sparkling Wine (Champagne, Cava, or Prosecco)
  • 4 tbsp Unsalted Butter, cut into cubes and chilled
  • 1/2 tsp Red Pepper Flakes
  • 1 tbsp Fresh Lemon Juice
  • 1/4 cup Fresh Italian Parsley, finely chopped

Instructions:

  1. Pat the shrimp extremely dry with paper towels. Toss them in a bowl with the salt and smoked paprika. Let them sit for 5 minutes to dry brine.
  2. Heat the olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear for 90 seconds per side until opaque. Remove shrimp from pan and set aside.
  3. Reduce heat to medium. Add sliced garlic and red pepper flakes to the pan, sautéing for 1 minute. Pour in the sparkling wine to deglaze the pan and let the liquid reduce by half.
  4. Turn heat to low. Whisk in cold butter one cube at a time to create an emulsion. Return shrimp to the pan, tossing for 1 minute to glaze. Stir in lemon juice and parsley before serving.