Cook-venture: Pan-Seared Shrimp with Garlic-Lemon Butter

Errol and I made this dish back in June, and it has to be our favorite dish so far in The New Best Recipe. I recommend anyone and everyone to make this!

1 1/2 pounds extra-large shrimp (21-25 per pound), peeled and deveined
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon sugar

3 tablespoons softened butter
1 medium garlic clove, minced
2 tablespoons chopped fresh parsley 
1 tablespoon lemon juice

Beat the softened butter with a fork until light and fluffy. 
Stir in the garlic, lemon juice, parsley, and salt until combined. 

Toss the shrimp in the salt, pepper, and sugar. 

Add half the shrimp onto a heated 12-inch skillet over high heat with oil. 
Cook until spotty brown and the edges turn pink (about 1 minute). 
With tongs, flip each shrimp and let stand for
30 seconds with the skillet off the heat
Repeat with remaining shrimp. 
(The timing sounds very specific, but Errol used a timer when cooking and it seemed to work... this cookbook is very particular, and it always works out!) 

Add butter to the skillet when you add the first batch of shrimp back to the skillet. 
Cover the skillet and let the shrimp and sauce stand until cooked (1-2 minutes). 
Serve immediately... trust me, you won't want to wait. 

Errol and I served the shrimp over a bed of linguine. The shrimp had such a robust flavor of lemon and garlic (a delicious combination) that I would have been happy without the added carbohydrates in the pasta. This meal was definitely special, and one I hope to repeat again when we are together.

The garlic-lemon butter sauce was actually one of the "Variations" in the book. Other variations include "with Ginger-Hoisin Glaze" and "with Chipotle Lime Glaze". I can't wait to try those!

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