Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 cup extra-virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1 tsp dried red chili flakes
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 2 tbsp fresh flat-leaf parsley, chopped
  • 1 wedge fresh lemon

Instructions:

  1. Thaw the shrimp completely and pat them dry with paper towels. Slice the garlic into thin, uniform coins.
  2. Place the 1/2 cup olive oil and sliced garlic in a skillet over medium-low heat. Gently simmer the garlic until it turns a pale golden hue.
  3. Stir in the 1 tsp dried red chili flakes and 1 tsp smoked paprika, cooking for 30 seconds until the oil is rich brown and aromatic.
  4. Increase the heat to medium-high. Once the oil is shimmering, add the 1 lb shrimp in a single layer. Sear for 1–2 minutes per side until the shrimp curl into a 'C' shape, turn opaque, and reach an internal temperature of 145°F (63°C). Cook in batches if they don't fit in one layer.
  5. Remove the pan from the heat immediately. Stir in the 2 tbsp chopped parsley and 1/2 tsp kosher salt. Serve immediately with the lemon wedge.