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Sautéed with butter/wine/garlic

2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
1 ¾ pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon

In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.



Pink hoppers local to here (Panacea or Carrabelle, FL) are about the best normal shrimp I've found. Royal reds are outstanding too - they have a very distinctive flavor. They're a deep water shrimp that has to be frozen as soon as caught whereas most of the rest of the gulf shrimp are shallow(ish) water and iced.