This recipe is all about two things: shrimp and a whole lot of garlic. I’ve seen recipes use as many as 30 cloves for a pound of shrimp. I use a little less, but this remains a powerfully garlicky dish.
30m - 1h 4
24 jumbo to extra-jumbo shrimp (16 to 20 per pound; about 1 ¼ pounds total), thawed if frozen, shelled if desired (but tails left intact), and deveined
Salt and ground black pepper
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice, plus lemon wedges for serving
1/3 cup minced garlic (about 21 to 23 medium cloves)
4 tablespoons butter
½ teaspoon paprika
1/8 teaspoon cayenne pepper
Hot white rice, for serving
2 tablespoons chopped fresh parsley
In a medium bowl toss the shrimp, ½ teaspoon black pepper, and 1 tablespoon each of olive oil, lemon juice, and minced garlic. Cover and refrigerate at least 15 minutes, or until ready to use.
In a very large skillet over medium-low heat, heat butter and the remaining oil and garlic. Cook, stirring occasionally, until fragrant and the garlic darkens to light gold, about 5 minutes. Add the paprika, cayenne, ¾ teaspoon salt, and the remaining lemon juice. Cook, swirling the skillet to help incorporate the lemon juice, for 2 minutes longer. Add the shrimp, adjust the heat to medium-high, and cook, swirling the skillet occasionally, until pink and just barely cooked through, about 5 minutes, turning once halfway through the cooking time (they will finish cooking from residual heat). Remove the skillet from the heat.
Divide the rice among 4 serving plates, making 1 or 2 mounds on each plate. Arrange 6 shrimp on each plate. Add the parsley to the skillet and stir to incorporate. Adjust the seasoning with salt and pepper if necessary. Spoon a portion of the sauce over the shrimp and serve at once with lemon wedges.