Garlic-Herb Shrimp in Golden Butter

Ingredients

• 600 g raw peeled and deveined shrimp, edible weight, thawed if frozen
• 25 g olive oil
• 35 g unsalted butter
• 18 g garlic, finely chopped
• 30 g lemon juice
• 30 g water
• 15 g parsley, finely chopped
• 8 g whole basil leaves
• 3 g fine salt
• 1 g ground black pepper

Let’s make it

1. Pat the peeled shrimp very dry. Mix with the salt and pepper. Have the garlic, lemon juice, water and herbs ready before heating the pan.
2. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in one layer, working in two batches if necessary, and cook for 1–2 minutes on the first side.
3. Turn the shrimp, lower the heat to medium and add the butter and garlic. Cook for 1–2 minutes more, stirring the garlic in the butter without letting it burn.
4. Add the lemon juice and water and simmer for 30–60 seconds. Check the shrimp are opaque and firm throughout and reach 145°F / 63°C; continue briefly if needed.
5. Remove from the heat and fold in the chopped parsley. Spoon the shrimp and golden pan sauce into a warmed dish and finish with the whole basil leaves.