Kahuku-Style Garlic Large Shrimp

Ingredients

• 1 lb Large Shrimp, peeled, tails on
• 8 cloves garlic, roughly chopped
• 4 tbsp butter
• 2 tbsp olive oil
• 2 tbsp flour
• ½ tsp paprika
• ½ tsp salt
• 1 lemon, in wedges
• 2 cups cooked white rice

Method

1. Pat the Large Shrimp dry and toss with the flour, paprika, and salt — a light dusting that will grab all that garlic butter.
2. Warm the olive oil and half the butter over medium; add the garlic and cook gently until pale gold and nutty. Burnt garlic is bitter; pull it early.
3. Raise the heat, add the Large Shrimp, and sauté 2–3 minutes per side until pink, curled, and opaque throughout.
4. Swirl in the remaining butter and a hard squeeze of lemon, scraping up the toasty flour bits into a scampi-style sauce.
5. Serve over rice with the pan sauce spooned on and extra lemon wedges.