Ingredients:

  • 1 lb Jumbo Shrimp (16/20 count), peeled and deveined, tails left on
  • 1/4 tsp Baking soda
  • 1/2 tsp Kosher salt
  • 1 tbsp Extra virgin olive oil
  • 6 cloves Garlic, microplaned or finely minced
  • 1 tbsp Grass-fed butter, chilled and cubed
  • 1/2 tsp Red chili flakes
  • 2 tbsp Dry white wine
  • 1/4 cup Fresh Italian parsley, finely chopped
  • 1 tbsp Lemon zest, freshly grated
  • 1 tsp Fresh lemon juice

Instructions:

  1. Toss the cleaned shrimp with the salt and baking soda in a medium bowl. Let them rest in the refrigerator for 15 minutes to alter the pH level and create a snappy texture.
  2. Thread two shrimp onto each soaked bamboo skewer, piercing through the thickest part and the tail. Use paper towels to pat each skewer thoroughly dry on both sides to ensure a proper Maillard reaction.
  3. Heat the olive oil in a large cast-iron skillet over medium-high heat until it begins to shimmer. Lay the skewers in the pan and sear for 90 seconds without moving them until a mahogany-colored crust forms, then flip and cook for another 60 seconds.
  4. Lower the heat to medium-low. Add the minced garlic and chili flakes, tossing for 30 seconds until fragrant. Pour in the white wine to deglaze the pan.
  5. Remove the pan from the heat and stir in the cold butter cubes (monter au beurre), swirling the pan until the sauce becomes velvety and opaque.
  6. Transfer the skewers to a warmed serving platter. Pour the pan sauce over the top and garnish with the fresh parsley, lemon zest, and lemon juice gremolata.