• 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


  1. 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.
  2. 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.
  3. 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.