Chili Garlic Butter Shrimp

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Shrimp(567g)
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  1 pinch coarse salt (to taste)
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  1 pinch ground black pepper (to taste)
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  Butter(60g)
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  Garlic(23g)
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  Wine, White, Dry(30g)
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  Cayenne Pepper, Ground(6g)
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  Parsley, Fresh(60g)

Instructions

1. 1Pat the shrimp dry with paper towels and set aside. Mince the fresh garlic finely and chop the fresh parsley. Have the white wine and salted butter measured and ready.
2. 2Heat the olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Add the shrimp in a single layer and cook 1–2 minutes per side over medium-high heat until the shrimp just begins to turn pink and the exterior is opaque.
3. 3Pour the white wine into the pan, scraping the bottom with a wooden spoon to release any browned bits, and cook 30–45 seconds over medium-high heat until the wine slightly reduces.
4. 4Add the salted butter and minced garlic to the pan and stir constantly for 1–2 minutes over medium heat until the garlic is fragrant and the butter is melted, watching that the garlic does not brown.
5. 5Sprinkle the cayenne pepper over the shrimp and toss gently to coat. Cook for 30 seconds over medium heat until the shrimp reaches an internal temperature of 165°F and curls into a C-shape (do not overcook).
6. 6Remove from heat immediately and stir in the fresh parsley until combined.
7. 7Divide the shrimp and sauce evenly into 4 airtight containers while hot, ensuring each portion gets equal shrimp and butter sauce.