6 large garlic cloves 1 ¼ pounds large (16-20 count) peeled and deveined raw shrimp 1 tablespoon olive oil ¼ teaspoon crushed red pepper ¾ teaspoon kosher salt, divided 3 tablespoons unsalted butter, divided ⅓ cup dry white wine 1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 medium lemon) 3 tablespoons chopped fresh flat-leaf parsley
STEP-1
Finely grate 3 of the garlic cloves (you will have about 1 teaspoon); slice remaining 3 garlic cloves (you will have about 1 tablespoon). Set aside sliced garlic cloves.
STEP-2
Stir together shrimp, oil, grated garlic, crushed red pepper and 1/4 teaspoon of the salt in a medium bowl. Let stand 10 minutes.
STEP-3
Cook sliced garlic and 1 tablespoon of the butter in a large skillet over medium, stirring occasionally, until garlic starts to brown, about 2 minutes.
STEP-4
Increase heat to high. Add shrimp mixture; cook, stirring occasionally, until shrimp is opaque, about 4 minutes. Remove shrimp from skillet with a slotted spoon. Add wine to skillet; bring to a boil over high, and boil until wine is slightly reduced, about 2 minutes.
STEP-5
Remove from heat. Return shrimp to skillet, and add lemon zest, lemon juice, and remaining 2 tablespoons butter and 1/2 teaspoon salt. Toss until shrimp is well coated with sauce. Sprinkle with parsley. Serve immediately.