- 2 tablespoon unsalted butter
- 2 tablespoon extra virgin olive oil
- 3 tablespoon large cloves garlic, minced
- 1 teaspoon red pepper flakes
- 5 1/2 pound extra large (26/30 count) shrimp, peeled and deveined with tails left on.
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup white wine [* 1/4 cup bourbon whiskey may be substituted for an “american twist.” see special cooking instructions if using.]
- 1/4 cup freshly chopped flat-leaf parsley
In a large skillet over medium-high heat, add the butter and olive oil.
Once melted, stir until well combined.
Cook until the foam subsides and the butter starts to slightly brown.
Stir in the garlic and red pepper flakes, quickly cooking for 30 seconds.
Add the shrimp, cooking in batches if necessary, making sure they form a single layer in the bottom of the skillet.
Sauté for 1 to 2 minutes on each side, turning over when the shrimp have turned pink on each side.
(Do not overcook the shrimp at this step.)
Remove the shrimp to a bowl and set aside.
To the sauce in the skillet, add the lemon zest and juice, salt and pepper, stirring to combine well.
Add the wine and cook until reduced by half, 2 to 3 minutes.
[*If using Bourbon, omit the wine and: remove the skillet from the heat, pour in the bourbon, returning the skillet to the heat, tilting the pan away from you to ignite the bourbon, if cooking over a gas flame.
If using electric, return the skillet to the burner and carefully ignite the bourbon with a match.
Once the flames have subsided, continue with the recipe, as follows.
]Return the shrimp to the pan and add the parsley.
Quickly stir until combined and cook for another minute.
Remove from heat, place the shrimp on a platter and pour the sauce over.
Serve immediately with crusty artisan bread for “sopping” up the sauce.