Ingredients

• 1 1/2 lbs large shrimp, peeled and deveined
• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat the shrimp very dry with paper towels and season with smoked paprika, salt, and black pepper.
2. Preheat a large skillet or griddle over medium-high to high heat. For a Blackstone, create a hot cooking zone and a slightly cooler finishing zone.
3. Add the olive oil to the hot cooking surface, then spread the shrimp into a single layer with enough room between them to sear rather than steam.
4. Cook for about 2 minutes without disturbing, then flip and cook for another 1 to 2 minutes until pink and nearly opaque.
5. Move the shrimp to the cooler section of the griddle or reduce the skillet heat to medium.
6. Add the butter and minced garlic and cook for about 30 seconds, tossing the shrimp through the garlic butter until fragrant.
7. Drizzle with fresh lemon juice and toss once more to coat.
8. Remove from the heat immediately, sprinkle with fresh parsley, and serve.

Notes & Tips

• The Blackstone is an excellent cooking method for this recipe because the large hot surface lets the shrimp sear without overcrowding.
• Dry the shrimp thoroughly before cooking; excess moisture will cause them to steam instead of developing color.
• Add the butter and garlic only after moving to a cooler zone so the butter and garlic do not burn.
• Avoid overcooking the shrimp; remove them as soon as they are pink and opaque.
• Serve with roasted or griddled vegetables, cauliflower rice, quinoa, or a fresh salad.
• For extra heat, add crushed red pepper flakes with the garlic.