Garlic Shrimp n’ Pilaf 

Ingredients

• 3 Tablespoons Olive Oil

• 1 Pound Shrimp, Peeled And Deveined

• Kosher Salt To Taste

• 6 Cloves Garlic, Finely Minced

• 1/4 Teaspoon Red Pepper Flakes

• 4 Tablespoons Lemon Juice

• 1 Tablespoon Caper Brine

• 2 Teaspoons Cold Butter

• 1/3 Cup Chopped Italian Flat Leaf Parsley, Divided

• 2 Tablespoons Cold Butter

• Water, As Needed

Directions

1. Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.

2. Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.

3. Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 2 teaspoon cold butter, and half the parsley.

4. Cook until butter has melted, about 1 minute, then turn heat to low and stir in 2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.

5. Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.

6. Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

7. Serve with rice pilaf, sauteed Brussels sprouts hash and buttered crostini toasted.