Ingredients:

  • 1 lb (450 g) colossal shrimp, peeled and deveined
  • 4 tablespoons (60 g) unsalted butter
  • 4 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 teaspoon (5 g) red pepper flakes (adjust to taste)
  • Salt and black pepper, to taste
  • 1/4 cup (15 g) fresh parsley, chopped
  • Lemon wedges, for garnish
  • Additional fresh parsley, for garnish

Instructions:

  1. Rinse the colossal shrimp under cold water and pat dry with paper towels. Season shrimp with salt and black pepper.
  2. In a large skillet, melt the butter over medium heat. Add minced garlic and red pepper flakes; sauté until fragrant (about 1 minute).
  3. Increase heat to medium-high; add the shrimp to the skillet in a single layer. Cook for about 2-3 minutes on one side until they turn pink.
  4. Flip the shrimp; add lemon zest and lemon juice. Cook for an additional 2-3 minutes until fully cooked (internal temperature should reach 145°F/63°C).
  5. Remove from heat; toss with fresh parsley. Serve immediately with lemon wedges and extra parsley.