1 lb shrimp
1 tablespoon olive oil
4 garlic cloves, smashed
1 tablespoon unsalted butter
1 teaspoon paprika
1/4 teaspoon chili flakes
Salt and pepper
1 lemon, juiced
Handful of parsley roughly chopped
Clean your shrimp (head-on or off to your preference) and set aside.
Heat a cast-iron skillet over medium-high heat. As the pan begins to heat, add the oil. When the oil is nice and hot, toss in the shrimp and leave undisturbed for 2 to 3 minutes until they begin to turn opaque. You will see the shrimp become slightly smaller and curl inwards.
Toss in the butter, garlic, paprika, salt, and pepper. Combine everything together and turn the shrimp over so that you cook the other side. Cooking the other side should only take a couple more minutes.
Squeeze on your lemon juice and toss in the parsley. Combine everything together and serve immediately. Paired well with Salsa Verde.
Find it online: https://leannecitrone.com/finger-licking-shrimp/