- 2 pounds extra-large shrimp, peeled & deveined
- salt and pepper
- 1/8 tspn sugar
- 2 tablespoons oil
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced fresh parsley
- 1 tablespoon dry white wine or vermouth
- pinch cayenne pepper
- Pat the shrimp dry with paper towels, then season with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the sugar.
- Heat 1 tablespoon of the oil in a 12-inch non-stick skillet over high heat until smoking. Add half the shrimp to the pan in a single layer. Cook until the shrimp are curled and pink on both sides, about 2 minutes. Transfer the shrimp to a bowl and cover with foil.
- Repeat with the remaining 1 tablespoon oil and shrimp.
- Add 1 tablespoon of the butter to the skillet and melt over medium heat. Add the garlic and cook until fragrant, about 15 seconds.
- Off the heat, stir in the lemon juice, parsley, wine and cayenne. Whisk in the remaining 2 tablespoons of butter. Season with salt and pepper to taste.
- Return the shrimp with any accumulated juice to the skillet. Toss until the shrimp are well coated with the sauce.
Recipe from: America’s Test Kitchen Family Cookbook