Instructions:
- Prepare the Shrimp:
- Start by rinsing the shrimp under cold water and pat them dry with paper towels. Season the shrimp with salt and pepper to taste. Make sure they are well coated.
- Cook the Shrimp:
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Once the butter is hot and foamy, add the shrimp in a single layer. Cook for about 1-2 minutes on each side or until the shrimp turn pink and opaque. Avoid overcrowding the pan; you may need to do this in batches. Once cooked, transfer the shrimp to a plate and set aside.
- Make the Garlic Butter Sauce:
- In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Add the minced garlic to the skillet, and sauté for about 1 minute or until fragrant but not browned.
- If using, pour in the chicken broth or white wine to deglaze the pan, scraping up any browned bits from the bottom of the pan. Allow the liquid to reduce by half, which will take about 2-3 minutes.
- Stir in the lemon juice, and if you like a bit of heat, add a pinch of red pepper flakes.
- Combine Shrimp and Sauce:
- Return the cooked shrimp to the skillet and toss to coat in the garlic butter sauce. Cook for an additional 1-2 minutes, just to reheat the shrimp and infuse them with the sauce flavor.
- Garnish and Serve:
- Remove the skillet from the heat. Taste and adjust seasoning, adding more salt or pepper if needed. Sprinkle the chopped parsley over the top for a fresh, colorful finish.
- Serve immediately, perhaps with a side of crusty bread to soak up the delicious sauce, over cooked pasta, or alongside a fresh salad for a complete meal.
Enjoy your succulent jumbo shrimp in a rich and flavorful butter garlic sauce!